ASPARAGUS

As we move closer to spring, we move closer to the availability of fresh, locally-grown produce in our markets.  I was never one to purchase asparagus in the off-season.  The price alone was enough to make me avoid it.  But recently, the quality has gone up and the price has come down, and I found myself loading up this past week.

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I called a couple of friends for breakfast and made this double-crust asparagus and ham tart.

                                  ASPARAGUS and HAM TART

PREHEAT oven to 425 degrees.

Pastry for double-crust tart (recipe follows)
1-pound asparagus, steamed and cut into 1 1/2-inch pieces
12 thinly-sliced pieces of smoked ham
1 package Boursin Garlic & Fine Herb cheese, room temperature
3 large eggs
salt and pepper
1.  Roll larger portion of pastry dough and place in an 11-inch tart pan with removable bottom.  Trim. 
2.  Cover bottom of tart shell with 6 slices of the ham.  Scatter asparagus pieces evenly over the ham.
3.  In a bowl, whisk Boursin cheese with two of the eggs until smooth. Season with salt and pepper.  Take the third egg and break into a small bowl.  Mix lightly and add all but 1 tablespoon of the third egg to the cheese and egg mixture.  Reserve 1 tablespoon egg for brushing on crust.
4.  Pour the cheese and egg mixture over the ham and asparagus.  Cover with the remaining ham slices.
5.  Brush the top edge of the tart shell with some of the remaining 1 tablespoon egg.  Cover with the smaller portion of rolled pastry dough.  Take your rolling pin and trim the dough and seal by rolling the pin over the edge of the pan.
6.  Brush the top with remaining egg.
7.  Place in preheated oven and bake for 35 minutes.
8.  Cool slightly and unmold.

                                        Tart Pastry
           (adapted from In The Sweet Kitchen by Regan Daley)

2 cups unbleached flour
1/2 tsp. salt
5 Tbsp. unsalted butter, very cold and cut into small pieces
1/2 cup vegetable shortening, very cold and cut into small pieces
1/4 cup ice water
1 large egg, lightly beaten
1.  Place flour and salt in the bowl of a food processor.  Pulse to combine.  Add butter and pulse several times.  Add vegetable shortening and pulse until the size of small peas.  Mix together the ice water and egg.  Pour into feed tube while pulsing the mixture, just until the dough starts to come together.
2.  Divide dough into two pieces, one slightly larger.  Wrap in plastic and chill for at least two hours.