the spears -- must receive adequate wages. In addition,
stricter environmental/health/human safety regulations
in our state add to the cost of local asparagus. I think the
slightly higher price all this requires is worth it, but you
can decide for yourself. Do a taste test between local and
imported asparagus; you’ll find the local sample fresher,
crisper, and more flavorful.
The culinary possibilities and nutrition of asparagus
will also not disappoint. It can be grilled; sautéed; added
to soups, omeIets, and fritatas. It adds a distinctly springlike
greenness to whatever you add it to. Baked in tarts,
asparagus can create an elegant and visually appealing
meal.
Plus, there’s the nutritional bonus. Asparagus is low in
calories, a great source of health-affecting things like fiber,
folate, vitamins A, C, K, and -- surprisingly -- contains
protein. Just half a cup of cooked asparagus contains
2.2 grams of protein, along with 18% of RDA/RDI for
vitamin A, 12% for vitamin C, 57% for K, and 34% for
folate. Asparagus is also a good source of antioxidants,
flavonoids, and polyphenols, which Numerous studies
have shown may reduce your risk of chronic disease.
Adding asparagus to this season’s meals is a good
culinary tip. Enjoy.
Asparagus Tart
THE PASTRY:
• 6 tablespoons (3/4 stick) unsalted butter
• 1 1/2 cups all-purpose flour
• iced water
• pinch of salt
THE FILLING:
• 1/2 pound asparagus spears (about 8 spears)
• 2 eggs, beaten
• 1 cup ricotta cheese
• 2 tablespoons plain yogurt
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• freshly ground pepper, to taste
• 1 teaspoon grated lemon zest
DIRECTIONS:
Preheat oven to 400° F. Fork the butter into the flour and salt to form a pebbly texture. Stir in enough iced water to form a
smooth dough. Knead dough on a lightly floured surface for a few minutes. Make into a ball, wrap, and refrigerate for two
hours. Then, roll out the pastry to line a 9-inch tart pan. Press the dough firmly into the pan and prick dough (bottom and
sides) with a fork. Bake for approximately 10 minutes, until the pastry is firm but still pale. Remove from oven and set aside
to cool. Reduce the oven temperature to 350° F.
For the filling, rinse the asparagus spears and snap off the thick, dried-out butts. Then, cut the tops 2-inches from the tips.
Cut remaining thick ends of the spears into half-inch pieces. Add the half-inch spear pieces to a pot of boiling water. After
one minute, add the 2-inch tops. Simmer all for 4-5 minutes until almost tender. Drain. Refresh under cold running water.
Separate out the 2-inch tips from the thicker half-inch pieces.
Beat together the eggs, ricotta, yogurt, and Parmesan. Season with the nutmeg, salt and pepper. Stir in the half-inch asparagus
pieces and pour into the pastry shell. Arrange the 2-inch asparagus tips on top. Press them slightly into the ricotta/egg/
Parmesan mixture. Bake for 35-40 until the tart is golden. Sprinkle with lemon zest. Serve warm or cold.