Tarte aux Asperges!

            The first recipe I wanted to share was one my roommate and I made just the other week and thought was amazing!  We found the recipe in the book The Bistro Cookbook by Richard Bertinet.  It was French, so had a few more moving parts than other recipes, but was doable for us on a school night, and was so worth the work.

You will need:

·      1 piecrust

·      1 bunch thin asparagus spears

·      1 package fresh spinach leaves

·      3 extra large eggs

·      3/2 cup heavy cream

·      1 garlic clove

·      10 Cherry Tomatoes

·      Grated Parmesan cheese

Changes we made:

·      Used regular tomato instead of cherry tomatoes

·      Added Mushrooms

The first thing to do is the piecrust.  I made the one we used from a recipe I will share you shortly.  Though, I believe you can buy a crust at a grocery store or make it in a cast iron pan, skipping the crust altogether while making it a bit healthier.  I haven’t tried this method but will share as soon as I do.

Preheat the oven to 375 degrees F.  Then, put a pot of water on the stove to boil while you clean and cut the vegetables.  The asparagus should be kept fairly long and whole, though we diced the tomatoes and mushrooms.  Once the pot is boiling, put in the asparagus for 1 minute, take out and dry.  Then put the fresh spinach in the pot and remove almost immediately and drain. 

In a small bowl mix eggs (beaten), garlic, and cream.  Season the mixture with salt and pepper.  Lay the spinach at the bottom of the piecrust.  Then, add in tomatoes, mushrooms, and asparagus.  Gently pour in the egg mixture and put in the oven to bake for 35 minutes, or until the filling is set and lightly browned. 
      Remove from oven, sprinkle some grated Parmesan chees on the top and its ready to be served. 

I hope you enjoy the recipe and feel free to ask any questions or leave any tips for us! J