Ken found some nice big green asparagus at the supermarket the other day. Yesterday, I used it in a recipe that we've usually used for white asparagus: ham and asparagus tart. First I trimmed the spears and steamed them until they were mostly done. Then I wrapped two spears in each of four slices of ham and set them aside while I made the custard.
The custard is simple, made with eggs, milk, cream, and grated cheese. I used gouda vieux (aged gouda) because we had some in the fridge that needed to be eaten. I poured the custard batter into a blind-baked crust and then set the asparagus bundles into it. The tart baked in a hot oven for about 35 minutes.
Tomorrow I'm planning a trip to the Saint-Aignan market to see if the vendors have white asparagus yet. I might pick up a couple of tomatoes and a bunch of radishes while I'm there. And you never know what else I'll find.
Another work of art from your kitchen.
ReplyDeleteI heve tasted several times this ham and asparagus tart and I can vouch for its deliciousness.
ReplyDeleteGoodness, is it that time of year already?!
ReplyDeleteIt looks delicious, as always!
Looks yummy!
ReplyDeleteLooks fabulous!
ReplyDeleteSuch a beautiful looking lunch!
ReplyDeletemitch, :)
ReplyDeletechm, thanks!
jean, yup! I think they're late this year. It's been cold.
travel, very tasty.
judy, :)
bettyann, we're eating the leftovers today.
I love seeing this!
ReplyDeletelunch?
ReplyDeletepeople around here would pay dearly for this scrumptious dinner.