Friday, April 16, 2021

Ham and asparagus tart

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.

Trimmed green asparagus, ready for the steamer.

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.

Lunch is served!

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.


  1. Another work of art from your kitchen.

  2. I heve tasted several times this ham and asparagus tart and I can vouch for its deliciousness.

  3. Goodness, is it that time of year already?!
    It looks delicious, as always!

  4. Such a beautiful looking lunch!

  5. mitch, :)

    chm, 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.

  6. lunch?
    people around here would pay dearly for this scrumptious dinner.


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