Finally it is Spring! Nothing like the sweet smell of rain in the air – mixed with the pungent smell of aged dog poo and dust. Hmmm – that made a dark turn fast… lol.
Actually… where we are, spring is one of those seasons that may just come for a day or two – sandwiched between an unexpected snowfall and bizarre “drinks on the patio” warmth. The one thing spring does bring is the hope of warmer weather, longer days, and the introduction of the long awaited fresh, local produce in the grocery store. If you are like me, by this time of year you are itching to put those heavy wintery dishes aside for a few months and welcome in the fresh light meals that seem to accompany the warmer weather.
Asparagus is one of my go to veggies in the summer. Grilled on the bbq with a little olive oil and lemon, you can’t get a better side for chicken grilled with our Everything Marinade.
But, if you are looking to kick up this veggie a notch, or for the perfect side for Easter brunch or dinner, you have to give this Asparagus Feta Tart a try. Really, if I am being honest, you can call this a crustless quiche, but my kids turn their nose up at quiche – so if I call it a tart, perhaps they will be more eager to try it? This is a new recipe I created out of the desire to make something with my fav veggie, create something low carb, and also a side dish that works for either brunch or dinner. If you try this, don’t be afraid to experiment. I used feta as the cheese because Danni tells me that goat feta is more easily digested but parmesan would work beautifully here too if you have that on hand.
Of course, this recipe is perfect to tuck in the lunch box. This tart cuts beautifully and can be served at room temperature. It is healthy and not a sandwich! 🙂 Make this for your athlete prior to a big game. It is loaded with protein, and LIGHT – this baby will fuel them without weighing them down. I would consider this the ideal “pre-performance” meal.
Asparagus Feta Crustless Tart
The perfect low carb side dish for your Easter brunch or dinner!
1 bunch asparagus, trimmed
3 green onions or equivalent bunch of chives chopped
6 slices of turkey bacon (optional) – cooked and cut into bite size pieces
1/4 cup milk or your milk substitute of choice
454 gram container of ricotta cheese
1/4 cup feta – chopped in small pieces or crumbled
1 tsp. tarragon
salt and pepper to taste
Crumbled feta for sprinkling
Preheat oven to 350 degrees F and spray a rectangular 9 x 13 pan with cooking spray.
Whisk together the eggs, milk, ricotta, feta and spices. Mix in onions and turkey bacon (if using)
Pour into prepared pan
Place asparagus on top of mixture in any pattern you desire!
Sprinkle feta on top.
Bake in preheated oven for 35 minutes until slightly browned and firm to the touch. Let cool.
You can make this the day before, put in the fridge and re-heat for your brunch or dinner the next day!
As always, comment, share, and let us know what you think – do you have a favourite way to use this yummy veg?
Happy Spring everyone!