Spring Tart with Asparagus, Green Onions and Cheese

Who are you calling a tart? After a winter of earthy root vegetables, spring’s first bright green offerings are so welcome at the table. Asparagus heralds the beginning of renewed flavours and the market’s green onions are plump. A simple tart, cooked in a skillet, with no pastry is a lovely dish enjoyed for lunch or brunch. Simply chop the green onions, blanch the asparagus and grate the cheese. Beat the eggs with the milk or cream. Saute the chopped green onions in a cast iron skillet and add the rest of ingredients. Transfer the skillet to a  350 degree oven until set.


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