Shelly's Recipe

ASPARAGUS TART WITH RICOTTA

Category: Asparagus

1 pkg frozen pie dough
1 (10 oz) frozen asparagus spears, thawed in refrigerator
2 eggs, beaten
1 cup ricotta cheese
2 tbsp plain yogurt
4 tbsp parmesan cheese, grated

Preheat oven to 400. Roll out dough and line a 9-inch tart mold. Press firmly into the pan and prick all over with a fork. Bake in the oven for about 10 minutes until the pastry is pale yet firm. Remove and set oven to 350.

In medium bowl, beat together the eggs, ricotta, yogurt, Parmesan cheese and season with salt and pepper. Cut 2/3 of asparagus spears into 1-inch pieces and add them to egg and cheese mixture and pour on top of prebaked shell. Arrange the asparagus tips on top, pressing them slightly into ricotta mixture. Bake in oven for 35-40 minutes until set and golden in color.