It’s high season for asparagus, and as usual I write about everything with small delay. Asparagus is one of the vegetables which fascinates me. It’s merely because in my childhood we didn’t eat asparagus in my home, so I don’t have too much experience with it. But I’ve heard so many good things about asparagus.
I must confess that last year I’ve tried asparagus for the first time in my life! I made a tart, quite tasty. This year I also made a tart and I tried stewed asparagus as well. The whole problem is to prepare them properly. You need to cut off hard ends and carefully peel all fibres. You should also eat fresh asparagus because if they lie too long in the fridge, they become bitter. Quite a capricious vegetable.
This time I give a recipe for a asparagus tart.
- a bunch of white asparagus
- 2 cup plain flour
- 1/3 cup vegetable oil (or vegan margarine)
- few tbsp water
- big pinch of salt
- 4-5 tbsp vegetable oil (or 4 tbs vegan margarine)
- 3 tbsp plain flour
- 1 cup soy milk
- salt, pepper
- 1/2 tsp nutmeg
Knead the dough from ingredients listed above. If it’s too dry you can add more oil/margarine and water (it all depends on the flour you use, also margarine has better qualities). Put the dough into the fridge for at least 30 minutes. Carefully peel asparagus. Cook it for about 15 minutes after water starts boiling, you can add some salt for cooking.
Put the dough into the tart tin and spread it evenly, stab it using fork. Heat the oven to 200 degrees and put the tart tin into it for 10 minutes. Meanwhile, prepare the white sauce. Heat the vegetable oil (or vegetable margarine, again margarine is better for this sauce) in the saucepan. Add flour and stir until you get rid of all the lumps. Next, slowly pour soy milk sirring all the time. When the sauce starts becoming thick add nutmeg, salt and pepper to taste.
Take out the tart form the oven, put asparagus on top and cover it with white sauce. Put the tart back in the oven and bake for 30-35 minutes.
And here is the result:
I still need to work on my tarts. Although I really love tarts, the ones I bake are not entirely satisfactory. Maybe you have any good tips on how to prepare a nice vegan tart?