By Kara Heald
Nothing says "spring" to me more than lovely fresh, bright green asparagus. Lucky for me, my whole family loves it. This spectacular tart is a breeze to make, but looks very impressive.
The beauty of this tart is that is an option for breakfast, lunch or dinner. It is absolutely scrumptious topped with an egg cooked sunny side up, but would also be a lovely accompaniment to soup and salad.
Cooking the asparagus before baking ensures it is cooked perfectly and that your pastry does not burn, and also means the entire tart will be ready in less than 30 minutes if you get the prep done in advance.
Once you make this, trust me you are going to want to make it again . . . and again! Simply delicious!
For an extra special treat, serve a slice of tart with an egg cooked sunnyside up (I like it with a slightly runny yolk—decadent!)
momstown's Kara Heald wields her spatula and her formidable kitchen expertise at Kara's Favourite Recipes