Green Door Hospitality

Adventures in Everyday Entertaining

Lunchtime Hospitality: Hollandaise-Asparagus Tart

GDH_HollandaiseAsparagusTart_2012

This is the perfect dish to add a little elegance to your lunchtime entertaining.  The lemon and tarragon flavors really work well with the asparagus, making this a very tasty main dish!

Hollandaise-Asparagus Tartmodified from Cooking Light Magazine

  • 1 cup flour
  • 2 Tbs sugar
  • 3 Tbs vegetable shortening
  • 3 -5 Tbs ice water
  • 1 lb asparagus spears, trimmed
  • 2/3 cup evaporated milk
  • 1 egg
  • 1 egg white
  • 1 tsp lemon rind, grated
  • 2 Tbs fresh lemon juice
  • 1 tsp dried tarragon
  • 1/4 tsp kosher salt
  • Cracked black pepper, to taste
  • 1/2 cup (2 ounces) Parmesan cheese, grated

Preheat oven to 450 degrees.

Combine flour and sugar in a medium size bowl.  Add shortening and using a pastry cutter, cut shortening into flour mixture until it resembles coarse meal.  Add ice water, one tablespoon at a time.  Toss the mixture with a fork until combined and starting to stick.

Roll dough out on a lightly floured surface until in a 12 inch circle.  Fit dough into pie plate.  Flute edges and pierce bottom with a fork.

Bake at 450 degrees for 10 minutes, or until lightly browned.  Let cool on a wire rack.

Reduce oven temperature to 375 degrees.

Cut asparagus in size so that they will be eventually arranged in a spoke-like pattern in the tart.

Steam asparagus, covered, for 3 minutes or until crisp-tender.

Arrange asparagus in a spoke-like pattern in the prepared crust with the tips pointing toward the inside of the crust.

Combine milk, egg, egg white, juice, rind, tarragon, and salt in a bowl.  Whisk together until thoroughly combined.  Pour over asparagus.

Sprinkle with Parmesan cheese and cracked black pepper.

Bake at 375 degrees for 30 minutes, or until puffy and lightly browned.

Serve warm.

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12 comments on “Lunchtime Hospitality: Hollandaise-Asparagus Tart

  1. Cloches & Lavender
    December 4, 2012

    This sounds really good, do you think it would work with frozen artichokes that I thaw out completely first? Thanks Cynthia

    • Green Door Hospitality
      December 4, 2012

      Yes. I think that would work if they were thawed completely. The tarragon and lemon would work well with the artichoke flavors. 🙂
      Kenley

  2. luchessa
    December 4, 2012

    Oh i think this recipe looks like something i would really enjoy eating. 🙂 Thanks for the post!

  3. petit4chocolatier
    December 4, 2012

    Great idea for asparagus!! Looks delish!

  4. floridaysmom
    December 4, 2012

    You had me at hollandaise!!! Seriously though, this does sound amazing! Thanks for sharing!

  5. moderndayruth
    December 5, 2012

    Bookmarked – for my mother to make it for me when i go home for the NY (i know, i am spoiled sometimes lol! ;)) Love the recipe, i bet it tastes delicious!

  6. Marcella Rousseau
    December 6, 2012

    What an attractive presentation. The asparagus look like spokes of a wheel. Could be a theme dish for a bicyclist, or someone’s new car, or someone moving to Spokane. OK, maybe not Spokane, but you know what I mean : – )

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