The asparagus season is in full swing and in Northern Italy at the Greengrocer's people often discuss the merits of the green versus the white asparagus.
Usually we prefer the white asparagus boiled, drained and served with boiled eggs chopped up with oil and salt and pepper. or in risotto. The green asparagus is nice wrapped in ham and grilled or boiled and served with Hollandaise sauce.
This evening I found some green asparagus at the back of the fridge that I'd forgotten about so made up a recipe for a savoury tart.
Score 10 out of 10
A handful of green asparagus, washed and blanched.
a small jug of cream
1 packet of ready to roll puff pastry
2 tbsps. grated Parmesan cheese
Heat the oven to 180 degrees and put in the pastry case so it dries out a bit while the oven is warming up.
Beat the eggs with the cream and grated cheese and season to taste.
Arrange the drained asparagus in a wheel in the pastry case.
Pour over the egg and cream mixture
bake for about 30 minutes until golden brown.
For non vegetarians you can add some chopped ham to the egg mixture.