22 March 2011

Asparagus and Parmesan Tart

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I have a couple different songs that have been running in my head the last couple of days. The first is We Run by Sugarland, simple because I am picking up my mileage in anticipation for the 1/2 marathon next month and the full the month after. My body is taking a bit of a beating.

The second is Keep Breathing by Ingrid Michaelson. Sometimes you just need to keep your head above the water and tread. Such a busy time right now, and I am trying to make it a priority to sit down every once and a while and enjoy the simple things.

Simple things, like actually eating breakfast and enjoying it.

Last night I prepped this recipe up for Asparagus and Parmesan Tart and all I had to do was pop it in the oven this morning. For once, I just took a few minutes to kick up my feet and enjoy something good for my body and soul. It felt amazing.

The Shopping List:

  • 1 ready-to-use refrigerated pie crust (aprox. 7.5 oz)
  • 1 tbsp olive oil
  • 1 lb fresh asparagus, cut into 1 inch lengths
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup egg beaters
  • 1/2 tsp lemon juice
  • 3/4 cup shredded Parmesan cheese.
The Method:

Heat the old oven to 400°F. Line a pie pan with the crust, and use a fork to prick holes at the bottom to aerate. Bake the crust for 10 minutes until the edges are brown, pull out and allow to cool.

Meanwhile, heat up a nonstick pan on medium heat and drop in the olive oil. Once the oil is heated up, add in the asparagus. Cook for several minutes, but do not allow the asparagus to become too soft, you want some firmness to the veggie. Take off of heat and set a side for a moment.

In a bowl, mix the cream cheese, sour cream, egg beaters, and lemon juice. Mix on low speed until they are combined. Add in 1/4 cup of the Parmesan cheese and mix, put the rest to the side. Pour the mixture into the pie crust. Add the asparagus on the top and cover with the remaining Parmesan cheese.

Bake the tart for about 24 minutes until the egg mixture begins to rise and firms in the middle.

So today, just enjoy the simple. May that be the simple food, the simple talk, or even the simple silence. Just simplify it a bit.

17 comments:

  1. Looks delicious! Thanks for reminding me the asparagus season is almost there (though not exactly in this part of Europe judging from my market stalls...). I have never used sour cream or cream cheese in savoury tarts; I must try them one day. Much healthier than the "normal" cream!

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  2. Oh wow! Asparagus is in season right now and love eggs... Take care of yourself for that run, a day off is must every once in a while :)

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  3. I posted an asparagus recipe today too. I love the little green spears and am definitely making this with my next bundle this tart looks perfect. What are egg beaters? Beaten eggs?

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  4. Oh my! This looks exceptionally delicious!

    Mary xx
    Delightful Bitefuls

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  5. I love asperagus !! your tart is awsome !! so tasteful with the parmesan !! yummmm

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  6. I can't wait to try this. Looks delicious!

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  7. I am now craving asparagus!!! It just says Spring! This recipe looks delicious - you can't go wrong with eggs and cream cheese...ever!

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  8. Love the Ingrid Michaelson song Keep Breathing. Listen to it often in the car to and from work to keep the rough spots of the day in perspective :)... So excited asparagus is coming into season so I can try this! Thanks for sharing!

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  9. This tart looks delicious! Kudos on improving your mileage for your half marathon!

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  10. Asparagus is such a splendid spring veggie...and one of my all-time favorite veggies in general. This tart looks amazing. It has so many of my loves involved...asparagus, parm cheese, eggs, pastry. What more could you really want?

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  11. That sounds like a great breakfast, seems simple enough to actually make but its elegant and complex too I'm sure. And it looks delicious.

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  12. Oooo...double cheese....what a lovely tart.

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  13. I am totally going to check out that song to add to my 20 mile long run playlist. Sounds awesome! And it's definitely good for you to nourish yourself...especially with this gorgeous tart!

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  14. This is a gorgeous tart. How can you go wrong with double cheese and asparagus. Your tart sounds delicious. I, by the way, love the song. Have a great day. Blessings...Mary

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  15. Oh I so can't wait for asparagus to start showing up around here so that I can try this! Looks ah-mazing. Lovely photos too.

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  16. That really looks amazing! I love asparagus and eggs together.

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  17. This looks lovely! A perfect Sunday brunch!

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