The asparagus season is in full bloom.
There was time when asparagus has been something unattainable, overrated food with the price that left you a little dizzy. However, for past few years asparagi slowly enter the Polish tables – price, especially in the season, is nice.
This is good news, especially since it is a very healthy vegetable. Rich in vitamin K and folic acid, vitamin B – B, B2, B6, vitamin C and carotene, calcium, sodium, magnesium, phosphorus, fluorine and iron. Asparagi have a bactericidal effect and prevent the formation of tumors.
They are very delicate, so it is best to steam, not cook, them, this way they do not lose their nutritional value, not overcooked and remain crisp and firm.
The best are, of course, cooked and served with butter. Lightly sprinkled with salt. Or with creamy sauces, cheese or butter. On the other hand, asparagus vegetables belong to the group of dietary known as “negative calories”. Which means that the body uses more energy to digest asparagi than they provide. It should be taken into account when composing the menu.
Today tart with the eggs. And gluten-free puff pastry. Tasty and quick dish, perfectly fitting into the spring menu.
- Line tart form with puff pastry. Punctur with a fork, put aside into the fridge.
- Clean asparagus. Put in the steamer and cook for 3 – 5 minutes.
- Separate the whites and whisk into a thick foam.
- Add the egg yolks and mix.
- Add the almond milk and mix again.
- Grate cheese on a grater, add to the eggs. Season with pepper, and salt, if necessary.
- To the eggs add chopped sage leaves.
- Put cooked asparagus on the puff pastry, pour the egg and cheese mixture.
- Preheat the oven to 400°F.
- Bake the tart for 15 minutes.