Asparagus Goat Cheese Tart


Pie dough to fit a 9-inch square pan
1 pound asparagus, tough ends trimmed, skins peeled
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
2 eggs, lightly beaten
1/2 milk
cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground pepper, to taste
1 teaspoon chopped mixed fresh herbs, such as rosemary and thyme
3 ounces goat cheese, crumbled


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