Hessian asparagus tart

Ingredients for 4 servings:

• 10 stalk(s) asparagus, medium thickness
• 100 g herbs for Frankfurt green sauce
• 125 g sour cream
• 25 g whipped cream
• 2 eggs
• ½ puff pastry from the refrigerated section
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Springtime is asparagus season. This recipe is perfect as a starter or between courses. Peel the asparagus and trim the ends. Boil the asparagus spears for 5 minutes, then remove from the water and set aside. For the herb topping, wash the Frankfurt green sauce herbs and trim the thick stems. Place them in a tall mixing bowl along with the sour cream, heavy cream, and eggs. Blend the mixture with a hand blender for a few minutes until you have a vibrant green topping. Season to taste with salt, pepper, and nutmeg. Brush a square baking dish with a little oil and line it with the puff pastry, gently pressing it down to the top. Place half of the asparagus spears next to each other in the dish and spread the herb topping on top. Carefully place the remaining asparagus spears on top of the topping, making sure they are not completely submerged but are still visible at the top. Bake the asparagus tart in the oven at 200°C (top/bottom heat) for 30 minutes. While warm, cut the tart into 4-5 cm thick slices and serve. A spoonful or two of the green sauce goes perfectly with this dish. Enjoy!