Asparagus and Goat Cheese Tart with Honey Balsamic Drizzle

Harvesting the first spears of asparagus is one of the greatest joys in a gardener’s life.

Asparagus spears emerge when the soil temperature reaches 50°—still frigid by the standards of many plants—making this one of the earliest crops harvested.

Growing the perennial is a test of patience. For the first years the yield is minimal. Eventually, though, a well-established plant can produce for decades. Nancy Barton, organizer of the Burkhart Community Garden in Rocky Ripple, explains that their asparagus plants have been producing since the early 1990s. “Today’s gardeners share in the maintenance and harvesting of this gift that nourishes us year after year,” says Barton.

In the basket

While green asparagus spears are easy to find, other varieties are showing up in local markets, as well. Purple asparagus has a deep plum hue and a sweet flavor. White asparagus is grown completely underground. The resulting vegetable is tender, ivory colored and mild flavored.

When shopping for asparagus, look for tightly packed heads and thin stalks. Stalks thicker than the size of a pinkie finger can be woody and lack flavor. Asparagus bundles at local farmers’ markets are usually available in late April, says Molly Trueblood, market manager at the Indy Winter Farmers’ Market. Trueblood reminds shoppers to act fast because only a handful of vendors stock asparagus and they always sell out.

On the plate

Long spears of asparagus are inherently elegant when served simply roasted with a drizzle of oil. However, many local chefs are using asparagus to experiment with the flavors of the spring season. On the menu at local restaurants you’ll find asparagus soups, salads and side dishes.

The bright flavor of asparagus makes it easy to experiment at home, as well. Pair the tender spears with heavy cream-based recipes to add a touch of spring to traditionally winter dishes. Asparagus also beams when used in egg dishes like frittatas or quiches. Just remember: Asparagus is a strong flavor and will shine through wherever it’s used.

ASPARAGUS AND GOAT CHEESE TART WITH HONEY BALSAMIC DRIZZLE

This appetizer looks elegant and timeconsuming, but it comes together in just a few minutes. The simple flavors allow the freshness of the local asparagus to shine through. Be sure to pick up recently harvested spears for the best flavor.

Recipe by Cassie Johnston

Makes 6 servings

1 sheet frozen puff pastry, defrosted Flour, for rolling 6 ounces soft goat cheese 1 pound asparagus, woody stems trimmed 2 tablespoons extra-virgin olive oil Salt and pepper, to taste 2 tablespoons honey 2 tablespoons balsamic vinegar

1. Preheat oven to 400° F. On a floured surface, roll out puff pastry to a 10- by 15-inch rectangle. Trim edges evenly. Place pastry on a parchment-covered baking sheet. 2. Using a sharp knife, lightly score a 1-inch border inside of the pastry.

Using a fork, pierce dough inside of the border every ¼ inch. Bake in preheated oven for 12–15 minutes or until golden brown. 3. Reduce oven heat to 325°. Crumble goat cheese onto tart shell. Top with asparagus spears and push down gently to meld into goat cheese.

Drizzle with olive oil, salt and pepper. Bake for an additional 20–25 minutes or until asparagus is very tender and goat cheese softened. 4. While tart is baking, whisk together honey and balsamic vinegar. When tart comes out of oven, drizzle mixture over top. Cut tart into slices and serve.