Recipe of the week: Asparagus tart

This time we chose the purple asparagus from Albenga, flavored with a pinch of nutmeg. We can taste it both warm and cold and it is really easy to prepare, as well as very beautiful to see.

• a roll of shortcrust,
• 2 bunches of asparagus,
• 3 eggs,
• 200 ml of cream,
• a teaspoon of nutmeg,
• salt, pepper.

[Credit www.ortofrutticola.it]

 Procedure:

1. Remove the hard part of the asparagus stem, wash and cook with the tips facing upwards in plenty of boiling water for 10 minutes.
2. Remove from the water when they are soft but still al dente. Cut the ends of one part of the asparagus and keep them aside and reduce the rest into small pieces.
3. Roll out the  shortcrust into the cake tin and cover it with the asparagus cut into small pieces.
4. In a bowl, beat the eggs with the cream and add salt, pepper and nutmeg.
5. Pour the mixture into the pan and decorate with the asparagus tips kept aside.
6. Bake in preheated oven at 180 ° C for 45 minutes.