Recipe: Easy asparagus tart

Last updated 16:09 08/10/2012
Asparagus tart

SPEAR HEAVEN: Asparagus tart.

Related Links

Asparagus and egg a perfect pair Recipe: Asparagus and ricotta frittata Recipe: Cream of asparagus soup

Relevant offers


What to do with...Tamarind Recipe: Lemon-rubbed lamb & orzo salad Recipe: Pea, prosciutto & pasta salad Recipe: Yoghurt roast chicken Recipe: Neil Perry's raspberry and mascarpone cake Recipe: Chocolate & beer Christmas puddings What I make when... I feel like greens Recipe: Barbecued spiced pork with capsicum, onion & tomato salad Three ways with... edible gifts Recipe: Chocolate & almond cake from Positano

There are two things that get people who are interested in food excited at this time of year. One is asparagus, with whispers of who's got the best spears in town travelling faster than gossip about Kim Kardashian's new husband. The second is strawberries - and after accidentally buying some imported berries from Australia last week I can confidently tell you it's best to wait for a few more weeks before the good local ones are ready.


Main ingredient Asparagus
Type of dish Quick and easy
Course Light lunch
Cooking time <30 min
Serves/makes 4
Special options Nut-free

In the meantime, make the most of the best homegrown asparagus with this simple tart.


My favourite thing to do with asparagus is to cook it really quickly in boiling water and dip the stems into melted butter, salt and pepper, but this is very good and very easy.

1 sheet frozen all-butter puff pastry
1 egg
125g sour cream
about 40g Parmesan, grated (a couple of handfuls)
about 16 spears of asparagus, washed and the tough ends snapped off
salt and pepper

1. Preheat the oven to 200C.

2. Lie the pastry on a baking sheet and score a line about half an inch from the outside (like you're drawing a frame inside the pastry edge).

3. Mix the egg, sour cream, cheese and salt and pepper together in a small bowl, then spread this on the pastry, inside the 'frame'. Lie the asparagus on top.

4. Bake for about 15-20 minutes, until the pastry is risen and golden.

Makes a nice light lunch for four with salad and bread.

For more recipes like this, visit The Kitchenmaid.

Ad Feedback

- Stuff

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content