Provence Food: Ingredients for a Provencal Asparagus tarte:
Here’s how to make a delightful Provence cooking school recipe for Asparagus Tarte
25 cl of double cream
25 cl of milk
Salt and pepper
Provence Food: cooking instructions for a Provencal Asparagus tarte.
Cook the asparagus in salted water for ten minutes, drain and cut 6 heads 10 cm in length.
Cut the remaining asparagus in half and grate out the insides.
Place the grated inside of the asparagus in a mixer with the cream, the salt, the pepper, the milk and 4 beaten eggs. Mix.
Place the pastry in a baking tray and pierce with a fork.
Tip the asparagus cream onto the pastry, decorate the top with the reserved asparagus heads.
Cook at 200 degrees for 30 minutes.
Allow to cool.
Don’t miss the Guru guide to everything you need to know about Provencal Asparagus, click HERE
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