Instead of our traditional rabbit meal (we've been eating the Easter Bunny every year since 1984), I made a ham and asparagus tart. Ken found this beautiful white asparagus at the produce market. We had the ham slices on hand. The asparagus spears get peeled and steamed, then wrapped in ham slices. A savory custard made with parmesan cheese is poured around the spears and the tart is baked about forty minutes or until done.
Serve with or after a green salad.
We had six ham slices and seven asparagus spears, so the spear in the middle is naked.
The crust is a home-made pâte brisée (short crust) that I lightly blind-baked before filling. I think the tart would be just as good with green asparagus if white spears are not available.
That sure looks and sounds delicious!
ReplyDeleteWow, that looks so good!
ReplyDeleteBettyAnn
Oh, that looks wonderful, and I know it was delicious! Yumm!
ReplyDeleteI have made it several times with green asparagus and it’s delicious. Evelyn
ReplyDeleteThat looks spendid! So many recipe ideas that have made the trip from your and Ken’s kitchen to mine. Many thanks. C.
ReplyDeletewow - that looks amazing. stop eating the bunnies. :)
ReplyDelete