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Tarte aux Asperges
Asparagus Tart
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Open tarts, with a filling sometimes of cream sauce, sometimes of egg custard, have spread into Franche-Comté from Lorraine, the home of the quiche.
Ingredients
Pie Pastry
| flour |
Method
Make the pie pastry* and chill for 30 minutes or until firm.
Peel the asparagus and trim off the bottom halves of the stalks; these can be saved for soup. Cook the asparagus tips in boiling salted water for 8–10 minutes (for white asparagus) or 4–5 minutes (for green asparagus) or until just tender. Drain, rinse with cold water and drain thoroughly.
While the asparagus is cookin