25 May 2018

Asparagus and tomato tart

Of course asparagus is in season, and white and green ones are being offered everywhere. I really like to see them in my local market, although I haven't made too many asparagus dishes myself yet. I still can't fully decide, which colour is my favourite, as they both have their good points. When I lived in Germany I was a big fan of white asparagus, as it's traditionally eaten a lot there, and they do make nice dishes with it. But when I lived in Britain, I perhaps started favouring green asparagus more. Now I'm basically back to square one at deciding on favourites, as they are both equally offered here and often even mixed. What do you think, do you have a clear favourite?

Even though I haven't cooked asparagus so much myself, I've been enjoying it elsewhere. We had a lovely mixed green and white asparagus dish at work this week. The asparagus was lightly cooked and served with a nice sauce and some dry breadcrumb-nut mix on the top. I can't describe it properly, but it was delicious. And today we had a wonderful asparagus soup for lunch, where again both white and green ones had been used. I really can't complain about food at work at the moment. Since we have a new chef, the offering seems to have shifted more and more towards vegetarian options. It was always okay with the fresh salad buffet and nice selection of breads, but now I can actually more often eat a warm lunch. I think that the soups are always vegetarian, as I haven't seen a meaty one yet. It's good, and I can't compliment the kitchen staff enough.

So of course today's dish contains asparagus after all this praise. I could personally just live on tarts in this season. There are many tempting vegetables to put on them and to then enjoy the comfort, especially when cheese is also added. One of my main favourites is a tomato tart, and this one with tomatoes and green asparagus was very tasty. Here is the quick and easy recipe, as the pastry was shop bought.

Asparagus and tomato tart


Shortcrust pastry
Bunch of green asparagus
1 fresh onion
1 garlic clove
3-4 tomatoes
Oil for frying


Cut the tomatoes and pre-fry the asparagus lightly.

Chop the onions and garlic and fry them briefly in a pan.

Spread the pastry into a baking dish.

Place the onion, garlic and seasoning on it, followed by the cheese.

Place the tomato slices and asparagus on the top and bake in the oven at about 200 C until the crust is crispy and golden brown.


Your VegHog


  1. Asparagus is my husbands fave spring seasonal ingredient and he over does it, we do eat it in simple dishes mostly. Again, the tart looks good.

    1. I also tend to eat asparagus is more simple dishes, but haven't had too much of it yet this year. It's just always great to see asparagus appearing in the shops and markets.


Thanks for reading! I would very much appreciate any comments or suggestions from you.