I previously posted:
Asparagus and Hard Boiled Egg Casserole
Asparagus Bread Pudding
Provencal Cream of Asparagus Soup
They are all considered Best of the Best Recipes.
Here's one more to add to the list.
My wife recently bought the perfect rectangular Asparagus Tart Pan.
Asparagus and Herb Tart:
7 TBS cold butter, cubed
1 1/4 C flour
1 egg yolk
1 dozen spears of asparagus ( in a pot or skillet, boil just until tender, about 5 minutes)
Remove , drain and set aside
1 1/4 C heavy cream
2 TBS of your favorite fresh herbs, chopped ( thyme, rosemary, tarragon or herbes de provence)
Cut butter into flour with a pastry blender of 2 forks, until crumbly and pea sized bits are formed.
Add egg yolk + 1-2 TBS ice water
Roll out dough to fit the pan you have, either a 9 inch round or a 6x16 rectangle.
place it in the pan and leave an overhang for now
Pearce dough with the tines of a fork
Refrigerate for 30 minutes
Remove overhang with a rolling pin by running it over the top of the pan
Place on a baking sheet and bake at 400 degrees for 15 minutes.
Remove from oven and leave the pan on the baking sheet , reduce heat to 350 degrees
In a small bowl, whisk together the cream and eggs
Stir in herbs
Season with salt and pepper
Lay the asparagus spears, alternating the tips, in the tart pan
Pour the egg mixture evenly over the asparagus to coat well
Bake at 350 degrees for 40 minutes
Peace in the Kitchen!