Monday, May 5, 2014

Asparagus Season is Here - Asparagus and Gruyere Tart

It's that time of year when the asparagus spears start pushing through the garden soil, and gardeners everywhere clap their hands. Unless you are a gardener with a mature patch and more asparagus than you know what to do with. This has never been the case for me, but every year I read social media posts from people bemoaning the overabundance of asparagus in their garden, and I want to shake them. I believe asparagus is a good thing of which there can never be too much! I mean, at least give it away to your friends!

So if you are one of those gardeners with too much, or someone who just loves asparagus, make this asparagus and Gruyere tart and watch it disappear. 

All the ends snapped off and ready to go! Did you know you can just hold the end of the asparagus and bend the stem and the end will snap off wherever the tough meets the tender part? I mean, as long as it's fresh you can. If it's already really bendy you probably don't want to eat it.

OK, asparagus washed and dried, Gruyere grated, let's go.

I don't have a "before baking" picture, but clearly I should have pierced deeper in the center and cut my edge better.

However, it's really not going to matter.

See? It looks so good!

I actually made this for Easter and it traveled really well wrapped in parchment and then foil on top of the cutting board. So simple, so delicious, and the leftovers are perfect for lunch the next day.