If you ever asked me what my favorite seasons are to cook, I’d tell you without blinking spring and summer. All my favorite fruits and veggies are at their prime during this time, tomatoes, berries, stone fruit, summer squash, and of course asparagus. There are many more things too, but I don’t want to keep you here all day.
The best part about summer and spring produce is the ease of preparation. Picking something up during its peak season means you don’t need to do much to make it taste awesome.
Since it’s high asparagus season I’ve been enjoying more than my fair share. It’s not only great simply roasted with some olive oil, salt and pepper but as a simple vegetarian weeknight main.
Little did I know, this tart had other things in mind for me. Originally there should have been 4 eggs sitting pretty on top of there, but my eggs decided to commit suicide in the oven. Slippery little suckers. Wobbling this way and that, there was no way to fix it and I’m the kind of person that likes to show you that we food bloggers have mishaps in the kitchen too!
What did I learn from my mistakes? For starters next time I make this, my eggs are getting fried separately and carefully placed on top of the cooked tart (it’s also how I’m going to instruct you below!) Secondly, cooked eggs on your oven wall and floor does not smell good, nor is it fun to clean.
- Monday – The Not So Cheesy Kitchen – Polenta with Mushroom Ragout
- Tuesday – The Girl In The Little Red Kitchen –Asparagus, Ricotta and Egg Tart
- Wednesday – Cindy’s Recipes and Writings – Gnocchi in Walnut Cream Sauce
- Thursday – Comfy Cuisine – Oven BBQ Asian Chicken
- Friday – 30AEATS – Sizzling Pork Tacos with Tomatillo Salsa & Salsa Crudo