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Serve this flavorful tart with a crisp mixed green salad and fresh fruit to round out the meal.
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 min. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I left out the onions, and roasted the asparagus a bit with olive oil, sea salt and pepper instead of blanching. Made it in a pie plate, quiche style b/c I didn't have a tart pan and it turned out perfectly. Lots of compliments at easter brunch. Will definitely make again!
this is great with the blend of asparagus, onion and the cream cheese. I make a couple times every spring when the asparagus is fresh.