Asparagus And Wild Leek Tart Recipe


  • 1 pound pencil asparagus
  • 1/2 pound wild leeks (ramps) or scallions
  • 3 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 1/2 package phyllo dough
  • 1/3 cup extra virgin olive oil, more if needed
  • 6 ounces fresh goat cheese
  • 1/2 small red pepper, ribs and seeds removed
  • 2 tablespoons Dijon mustard
  • 1/4 cup white wine vinegar
  • salt and pepper
  • 1/2 cup walnut oil


Great To Serve For A Special Brunch Or If You Really Want To Impress Someone (like Your Mother-in-law). It Works With A Buttery Chardonnay For Me. A Friend Of Mine Sent This To Me And I Am Just Passing It On.

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