Spears of fresh white asparagus ready to be trimmed.
For the past five years, we've been making ham and asparagus tarts during the spring season. We saw the recipe on television in 2007 and thought it looked good. And it was. I've modified it a bit to make it more economical (mainly by using regular ham in the place of raw cured ham) and a bit easier; the original recipe was for individual tartelettes and I make one large tarte.
Asparagus are typically sold in 1 kilo bundles at our market.
The finished ham and asparagus tarte.
So always remember to peel your white asparagus with a vegetable peeler and you won't have any problems. You can see my recipe for the tarte here. Have any of you tried it?