Hi friends! I’m still taking sponsors, so please check out this post for stats, more information and pricing. I’d LOVE to have you!
HAPPY Friday lovelies! I apologize in advance if this post seems like it was written by someone on drugs b/c my NyQuil is still not fully worn off. Wednesday night I started feeling a little funny and yesterday I woke up with a huge face (swollen), scratchy throat and just all around unpleasent demeanor. It’s slightly better now but I’m still feeling…not 100%. Which, guess what, IS NOT okay since I have a jam packed weekend! For starters, my good friend and I are brunching and going to the zoo tomorrow! Then, on Sunday, E and I are going ZIP-LINING in Rockville!
That’ll be me on Sunday, except I’ll be screaming bloody murder the whole way down since I’m terrified of heights! However, if I die, I can at least die with a delicious meal in my belly because I plan on making this delicious meal again this weekend.
Skillet asparagus tart with lemon and parmesan. Yep. I know your first question, um, why the heck did you make a TART in a skillet? Valid question. The reason for this is because the dish, to me, is much more savory and hearty than traditional tarts (like this dainty strawberry dessert). I guess you could call it a manly tart.
Part of this rambling has to do with my cold medicine induced state, while the other is really how my absurd brain works. Either way, preparing this deliciously chessy, eggy and zesty tart in a non-stick skillet not only made clean-up an absolute breeze, but it was so easy to actually remove the tart without any stickage.
See, no stick!
This makes a perfect lazy weekend weekend meal as well as the perfect addition to your Easter brunch! Move over quiche and frittata, there’s a new tart in town and it’s not to be reckoned with. I mean, it has asparagus and lemon, two flavors that are unbeatable.
Okay, I’m actually saying these words outloud with an English accent and my dog is looking at me like I have 16 heads. I think I should retreat to my bedroom and emerge once I stop seeing these little blue leprachauns.
Recipe adapted from Good Housekeeping.
Skillet Asparagus Tart with Lemon & Parmesan
Serves about 8
Prep time: 15 – 20 minutes
Cook time: 30 minutes
For the biscuit crust:
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons cold butter, cut into cubes
- 8 tablespoons ice cold water
- Liberal dashes of salt and pepper
For the filling:
- 1 pound of asparagus, ends trimmed off
- 3 eggs
- 1 cup skim milk
- 1/3 cup light cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2/3 cup Parmesan cheese
- Chopped basil leaves
- Preheat oven to 425 degrees F. Spray a non-stick 10 inch skillet with non-stick cooking spray. Set aside.
- In a large bowl, mix flours, baking powder and salt and pepper together. Using a pastry blender or knives, cut butter into the flour mixture until the mixture appears coarse and sandy. Add ice-water to the mixture until moist clumps form and dough can be held together when you form it into a ball. On a lightly floured surface with a floured rolling pin, roll dough out to about 13 inches. Carefully move crust over the skillet and press it down to the bottom and up the sides. Remove any overhang.
- Bake crust for about 15 minutes, or until lightly browned. Set aside.
- In another 10 inch skillet, add about 1 inch of water and bring to a boil. Add asparagus and cook for 5 minutes, or until just tender. Rinse off and let cool slightly. Once cooled, cut into 5 inch spears and set aside.
- Prepare the filling by whisking the eggs, milk, cream, lemon juice, lemon zest and salt until fully mixed.
- Place the asparagus on top of the crust so the leafy top is in the middle. Arrange so you form a circle. Carefully pour egg mixture over the asparagus to cover it. Sprinkle top with Parmesan cheese and basil leaves.
- Bake for 20 – 25 minutes, or until tart is firm but a little jiggly in the middle. Let sit to firm up and serve!
Nutritional information per slice:
Fat: 7 grams
Carbohydrates: 25 grams
Fiber: 1 gram
Protein: 9 grams
Weight Watchers Points: 5