Asparagus tart + wine = delicious !
This is a simple mathematical equation for the perfect enjoyment experience. If you still need proof of this, read this article😊.
First, a few figures about the sumptuous gourmet sticks:
I used to live directly opposite an asparagus field. When it was in season, you could buy the day's fresh asparagus at the nearby farm. In the meantime, the asparagus fields in Baden-Württemberg have expanded from 700 ha in 1992 to 2,770 ha in 2019, making asparagus the most important variety in vegetable cultivation in Baden-Württemberg with about 23 % of the open areas. We eat most of it ourselves - only about 4 % is sold abroad and that is mostly to Switzerland.
The first asparagus fields in Stuttgart's Lustgarten were first mentioned in a document in 1565. The additional name of the "royal" vegetable probably dates back to this time. Today, however, with 1,200 hectares, it is mainly grown in southern Baden.
In the main, the asparagus are harvested up to June 24, St. John's Day. This give the plant has enough time to regenerate for the coming season. It needs about 100 days for this before the first frost come.
But now, apart from dates and numbers, the time has come for us to turn the "royal" vegetable into delicious dishes. In southern Baden, it is traditional to eat asparagus with Kratzete (small pieces of pancake), sauce Hollandaise and ham (cooked and Black Forest style). This is still my favorite accompaniment - but sometimes we just need a change and therefore I recommend my delicious asparagus quiche.
· Prepare dough about 10 minutes, let rest 30 min.
· In the meantime, prepare the topping.
· Baking time: 30 min.
· Total: 70 min.
For the dough:
· 1 ½ cup flour
· ½ cup butter
· 1 egg
· a pinch of salt
· 4 tablespoons of milk (depending on requirements and type of flour)
For the filling:
· 1 pound white asparagus
· 1 ½ cup curd (quark or cream cheese)
· 2 eggs
· 4 fl.oz cream
· 2 tablespoons fresh herbs, such as wild garlic, parsley, oregano - depending on taste and availability.
· 1 cup cooked ham (as desired) finely diced
You can choose the flour according to your wishes. The tart tastes just as good with white flour as with wholemeal flour. I personally have mixed both.
Mix the ingredients for the dough, knead and let rest in the refrigerator for 30 min. wrapped in foil.
In the meantime, peel the asparagus, cut into pieces (thirds) and pre-cook in boiling water for 10 minutes.
For the filling, mix curd (cream cheese), eggs, cream, herbs with a whisk, season with salt and pepper. A pinch of nutmeg also goes well.
Preheat the oven to 360°F convection or 400°F top and bottom heat.
Now grease the mold, which should be about the size of a springform pan. Pour in the dough and form a small rim.
Then fill in the asparagus, spread the ham over it and pour the whole thing with the glaze.
Now put the tart in the oven for 30 minutes. A green salad tastes very good with it.
When it comes to wine selection, I recommend a Markgräfler gutedel or a pinot blanc from Baden. These fresh and fragrant wines make a wonderful combination with the vegetable pie.
And now math again to finish 😊:
Quod erat demonstrandum (Latin for "what was to be proved") ties the result of a logical or mathematical proof back to the preceding purpose and thus concludes the proof. It is often abbreviated as q.e.d.
So, if you bake the cake, drink one of the recommended wines with it, and enjoy it all, I have proven that the equation (see headline) is true.
Did it work? Feel free to write me about your experience.