asparagus | Tasha Miller Griffith

Posting this recipe feels kind of, sort of, almost like cheating. It’s a variation on the savory tart/quiche recipe I’ve been using all the time since this past fall. With the late spring in the Midwest this year, there’s still a lot of asparagus around, and I’d have a hard time thinking of anything easier and more satisfying to do with it than this. I made the tart shown here with about a pound of asparagus, and some fresh thyme. A week or so later, I made another one for a new friend who’s eating gluten free, without the crust, with slightly less asparagus, and adding some leftover potatoes and onions. This really is one of those recipes (my favorite kind) that encourage experimentation and new flavor combinations.

Asparagus Tart Variations

Refer to the original recipe for the cornmeal crust, if making a crust, and more filling ideas.

For the asparagus, either broil it lightly first for more smoky flavor, or simply wash, and chop it into approximately equal diagonal segments, discarding any tough or dried out ends.

Optional: prepare potatoes as for the potato and green chile tart, or use any other leftover cooked potatoes you happen to have around.

For the Filling:

4 eggs

A generous splash heavy cream or milk

A few Tablespoons grated cheese (I like a hard cheese such as Parmesan)

Fresh ground pepper

(Salt is optional, depending on your taste, and saltiness of cheese)

Fresh thyme or other fresh herbs to taste (Tip: if the stems are sturdy enough, you can get most of the thyme leaves off by grabbing the stem near the top and running the fingers of the other hand down the stem from top to bottom.)

Feel free to add an extra egg, and a little more of the other ingredients, if it seems like there’s not enough filling for the veggies you have.

If not using a crust, make sure to grease your pan thoroughly.

Mix the cut asparagus (and potatoes) in with the filling, and pour into the pan/crust. For the second variation, I sprinkled the top with minced garlic and more Parmesan, which puffed and browned as the tart cooked for a tasty crispy top.

Bake at 375° F for about 40 minutes, turning once, until the tart is golden on top, puffed up, and just moist inside when tested with a knife.

I’ve been working super hard on my soon-to-be-released project lately, as you may have noticed since no post has appeared yet this week! Luckily, some spring produce has also arrived lately, heralding the long season of practically effortless vegetables. Perfect timing! I could use some easy dinners right now.

If you’ve never tried asparagus broiled, it’s great. It’s just a little caramelized and crispy on the outside, juicy and delicious inside.

If your asparagus varies widely in thickness, like this bunch did, either separate it into two batches or take the tiny ones out when they’re cooked, sooner than the thicker spears. Cut or snap off the ends of the asparagus spears, put them in a broiler-safe pan and smear a little olive oil on them. Start your broiler on low heat. Put asparagus pan close to the broiler and check it every couple of minutes. The spears will turn bright green first. When they have caramel-colored patches and the ends are barely crispy, they’re done.

Broiled asparagus is delicious as a side to just about anything I can think of. On the day I took these photos we ate it on lemon pepper pasta from Decio (a Christmas gift) with a little cheese, accompanied by a salad and then artichokes.

Enjoy! And feel free to share your favorite spring vegetables/recipes . . .