{"id":1320,"date":"2022-04-29T14:53:17","date_gmt":"2022-04-29T14:53:17","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=1320"},"modified":"2023-11-16T09:25:49","modified_gmt":"2023-11-16T07:25:49","slug":"classic-asparagus-tart","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2022\/04\/29\/classic-asparagus-tart\/","title":{"rendered":"Classic Asparagus Tart"},"content":{"rendered":"
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Asparagus inspires gentle thoughts.<\/span><\/p>\n

~ Charles Lamb ~<\/span><\/p>\n<\/blockquote>\n

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The English author Charles Lamb’s quote makes me feel quite pleased. I was worried what a Google search on asparagus might turn up. After all, it does seem to have diuretic and supposedly aphrodisiac properties. Asparagus is a Spring crop and quite delicate in nature. You have to harvest and use it before the stems go woody. This Classic Asparagus Tart recipe comes from my mother-in-law. She was a gentle and kind-hearted English lady. I could not have asked for a better mother-in-law. Definitely not a monster-in-law at all! Cooking wasn’t her favourite activity but she had some dishes which try as I might, I just can’t make as she did. Classic Asparagus Tart was her savoury go-to recipe for the tea parties she hosted yearly on her birthday. And it was delicious!<\/p>\n

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Easy and cheesy<\/h4>\n

Asparagus is best eaten lightly grilled<\/a> with some lemon butter and a hint of garlic. But do you remember the asparagus hors d’ oeuvres\u00a0<\/em>of the 1970s and 80s? Steamed asparagus smothered in cheese sauce. Naturally, that was one of my favourites and my mother-in-law’s Classic Asparagus Tart has the same vibe. A good old 1980s throwback like my Apple Tart<\/a>. This asparagus tart has a delicately crunchy base, and the asparagus flavour is not overpowering. Add to that how easy it is to make and I can see why this was one of her most-used recipes. You can make the tart in advance and refrigerate it overnight. It is good at room temperature or warmed up. In fact, it is perfect for a warm lunch with some salad and a glass of crisp white wine.<\/p>\n

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Just follow the recipe<\/h4>\n

As the author of this recipe blog, I would tell you that following the recipe is of utmost importance. Honestly though, I often do not follow recipes. I like to “make it better” by adding my own touches – I suppose to be able to claim some of the accolades for myself. This recipe has taught me something very valuable though. I had to follow my mother-in-law’s recipe to the letter to test it for the blog and what do you know? It turned out just like hers! Previous attempts have always been slightly different from hers. Until I actually stuck to the recipe! So I have remembered the lesson my Home Economics teacher taught me many decades ago: when baking, just follow the recipe! This one will yield one slightly crunchy, very cheesy, asparagus tart which will certainly inspire gentle thoughts.<\/p>\n

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\"Classic<\/p>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Classic Asparagus Tart<\/h2>\n
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A delicious asparagus tart with a cheesy, crispy base and a delicate, comforting filling<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Baking<\/span><\/div>
Keyword: <\/span>Asparagus, Asparagus tart<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>

Base<\/h4>