People have enjoyed the luxurious taste of asparagus for millennia. The Ancient Egyptians ate it. And it appeared in The Roman Cookery of Apicius in the late 4th & early 5th Century CE.
Asparagus seasonal right now but only for a short period. Also in season is the wonderfully aromatic, anise flavoured french tarragon. As with many things that are seasonal at the same time, these two ingredients make perfect partners. We grow both of these ingredients on the smallholding, so I had a ‘free’ meal in the making when paired with eggs from our chickens.
In this recipe I complemented these ingredients with some wonderfully sweet and full tasting, 24 month’s old, piave cheese. This is a cow’s milk cheese from a small area in Italy with the same name. I was lucky enough to receive some from my Twitter friend in Rome, Carla Tomasi.
The finished tart tasted really smooth, rich and special. The fragrance of the shoots, herb and cheese was subtle: our senses were gently stroked. We had the tart with new potatoes lightly dressed in wild garlic mayo and steamed brassica shoots the first day; and with lemony cous-cous and tarragon marinated tomato salad the next.
If you’d like to know how to make this tart and see some tips for how to grow your own asparagus, please read on…
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