The Fuzzy Chef & Friends

I made the above tart because last week two things showed up at our local grocer's: $1.49 delta asparagus, and green garlic.  And it was a warm spring day for which I wanted cooler food.

This tart recipe is nice because it's designed to be made on a weeknight when you don't have much time.  To "tart it up", make your own short-crust tart dough instead of using frozen.  More for recipe ...