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Asparagus and Red Pepper Tart

Submitted by: Cathy Russell, White Swan Inn

Did you know that the asparagus plant is a member of the lily family, which also includes onions, leeks and garlic? Asparagus grows best in sandy, well-drained soil. In Michigan, most of the commercial acreage is in the west-central part of the state around Hart and Shelby in Oceana County, near Lake Michigan. In Michigan, asparagus is harvested for a six to seven week period from late April or early May through mid to late June. There is even an Asparagus Festival in Oceana County in early June each year.

When the first asparagus stalks show up at the farmers market in late spring, I am always excited to introduce this wonderful vegetable to my B&B guests. For guests who request a vegetarian entrée, asparagus is a perfect complement. Occasionally, I will note that a guest seems to be unsure about trying a dish featuring asparagus. Usually it is due to the fact that they’ve never enjoyed really fresh asparagus or have only been served some that has been “cooked to death.”

A no-fuss crust and fresh ingredients are perfect for a quick assembly and the end result is an impressive treat for all your senses. This recipe is great for breakfast or brunch paired with bacon or sausage links, fresh fruit and a muffin. Or add a fresh salad and you have the makings for a delicious light dinner. So when asparagus is in season, take advantage of its availability and serve up something unique.

Michigan Food Used in Recipe: Asparagus

Recipe and directions:

Number of Servings: 2-3
Baking Time: 15 minutes plus 5 minutes
Baking Temperature: 400 degrees

1. 1⁄2 (15 ounce) package refrigerated pie crust, room temperature
2. 1 Tbs. olive oil
3. 1⁄2 lb. asparagus, trimmed and cut in one inch pieces
4. 1⁄2 cup chopped red pepper
5. 1⁄4 cup chopped onion
6. Salt and pepper to taste
7. 1 tsp. dried basil
8. 2 oz. shredded mozzarella cheese
9. 2 oz. crumbled feta cheese
10. 2 Tbs. parmesan cheese

Directions:

Preheat oven to 400 degrees.

In a large skillet, lightly sauté asparagus, red pepper, and onion in olive oil. Season with salt, pepper and basil. Unroll pie crust and place on ungreased baking sheet. Sprinkle most of the mozzarella cheese on pie crust within an inch of the edge. Spread cooked vegetable mix evenly on top of mozzarella. Top with remaining mozzarella and feta cheeses. Fold edge of pie crust over vegetable/cheese mix. The crust will not completely cover vegetable mixture.

Bake at 400 degrees for 15-20 minutes or until dough is lightly browned.

Remove from oven, sprinkle parmesan evenly over the crust and exposed vegetables and bake for five more minutes. Cool on wire rack for five minutes before serving.

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Key Ingredients Michigan Foodways
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