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16 asparagus recipes

From pastas to salads to sauces, some simple ideas from Stir It Up! bloggers for cooking up asparagus on the stove top, in the oven, or on the grill.

10. Asparagus and caramelized onion tart

The Rowdy Chowgirl
Making an asparagus and caramelized onion tart is the perfect activity for a quiet Sunday afternoon.

By Christina Masters, The Rowdy Chowgirl

1 shortcrust tart shell
1 large onion
1 teaspoon olive oil
15 ounces whole milk ricotta
1/4 cup cream
1 egg
1 teaspoon lemon zest
1/4 teaspoon salt
several grinds of pepper
1-2 tablespons/small handful of fresh parsley, minced fine
15-20 stalks of asparagus, ends trimmed
drizzle of olive oil

1. You will need a tart shell that is approximately 10 inches wide for this recipe.  Buy one, take one out of the freezer, or use your favorite shortcrust recipe to create one from scratch. Whichever way, you’ll need it rolled out and pressed into a pan. Preheat oven to 350 degrees F.

2. Coarsely chop onion. In a sauté pan or wok over medium heat, stir onions in 1 teaspoon of olive oil,  then cook very, very slowly until caramelized – at least half an hour, stirring occasionally.  Add a splash of water every now and then if needed to keep onions from frying/burning/overbrowning. They are done when they are soft, golden brown, and smell sweet.

3. Meanwhile, prebake the tart shell for 10 minutes, then remove from oven.

4. Vigorously stir together ricotta, cream, egg, lemon zest, parsley, salt and pepper.  Pour into tart shell.  Top ricotta mixture with caramelized onions, distributed evenly. Arrange asparagus spears on top of onion layer. Drizzle very lightly with olive oil.

5. Place tart pan on a baking sheet and place in oven. Bake for 30 minutes, then check periodically and remove from oven when ricotta is set, asparagus looks cooked, and tart is generally golden brown on top.

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