A Tart of Asparagus and Tarragon Recipe | Cook the Book

Serious Eats
Serves: 6 Save

Ingredients (10)

  • For the pastry:
  • 7 tablespoons (90g) butter
  • 1 1/4 cups (150g) all-purpose flour
  • An egg yolk 
  • For the filling:
  • 12 medium-thick asparagus spears
  • 1 1/4 cups (284ml) heavy cream
  • 2 eggs
  • The leaves of 4 or 5 bushy sprigs of tarragon
  • 3 tablespoons grated pecorino or Parmesan

Directions

Learn how to make this recipe at Serious Eats

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