Will keep you posted
I kept the tart very simple. Grated swiss emmentaler mixed with gruyer and a little parmesan (that’s what I had in the fridge) were to go under the asparagus and be flavoured simply with salt and pepper. I was considering some creme fraiche but decided no, keep it simple. The asparagus was organic and quite beautiful, not too thin, not too fat, just right. I decided to peel the bottom of the spears for the visual effect. The asparagus had to be cooked when I put it on top of the uncooked pastry so I cooked it in a skillet in a little bit of water until crisp tender eye cream.
Assembly was pretty simple with the prepared pastry. I sprinkle the cheese over the pastry, layed the cooked asparagus side by side on top of the cheese, trimmed the edges of the pastry and off into a preheated 400 F oven it went. I had to watch it carefully because pastry can go from good to burnt in seconds. The weight of the asparagus kept the centre of the pastry from rising and allowed the edges to puff up. It was nice and crisp throughout and Captain G. enjoyed his light supper bookcases.
My herb garden on the patio is starting to show some life and the chives amazingly are fully grown and beginning to bloom. I bought a bunch of herbs for a photography class assignment so it feels like spring is finally here. I have a couple of large globe artichokes in the fridge waiting their turn. Artichokes is a spring ritual that I never miss. Will keep you posted otterbox reflex.
