Spring into Seasonal Eating with Asparagus
Bright, fresh, and full of flavour, this spring asparagus tart is a celebration of seasonal produce. Tender spears of asparagus meet the creamy richness of eggs (and optional goat’s cheese for extra protein), all enhanced with a hint of aromatic tarragon. Whether you’re serving it for a light lunch, a quick breakfast, or a weekend brunch, this tart is as easy to make as it is delicious to eat.
Why asparagus deserves a spot on your plate
Spring is here in Australia, and there’s something about this season that makes you want to lighten up your meals. Fresh, crisp produce is popping up everywhere, and asparagus is one of the stars. Right now, it’s at its best — vibrant, tender, and easy on the wallet. Make sure to grab some next time you’re at the market.
This versatile veggie works beautifully in soups, salads, roasted dishes, or baked into a tart. Beyond its taste, asparagus is a nutritional powerhouse: low in calories, high in fibre, and packed with vitamins A, C, K, folate, a little iron, and other trace nutrients. All of which support digestion, satiety, and overall health.
Eggs: the perfect tart base
The eggs in this tart aren’t just about holding everything together — they’re a fantastic source of protein, vitamins, and healthy fats. They help keep you full and provide essential nutrients, making this tart a balanced meal any time of the day.
Try it with goat’s cheese
For extra protein and a creamy, tangy twist, add goat’s cheese to your tart. It pairs beautifully with asparagus and tarragon, adding richness and depth of flavour. This variation is perfect for a more indulgent breakfast or a satisfying lunch.
Tarragon – the perfect partner
A sprinkle of tarragon gives the tart a subtle, sweet licorice-like flavour that complements asparagus perfectly. Traditionally, tarragon was used to support digestion and fluid balance — so this pairing is as thoughtful as it is tasty.
Quick tip for busy days
Don’t save this tart just for lunch or dinner. Leftovers make a perfect grab-and-go breakfast, packed with protein from both eggs and (if you choose) goat’s cheese to kickstart your day.
The quirky asparagus fact everyone asks
Ever wonder why your pee smells after eating asparagus? It’s thanks to asparagusic acid. When digested, it breaks down into sulfur-containing compounds that exit your body through the kidneys. Totally harmless — just one of those funny things about this springtime veggie.
Enjoy the season
This spring, celebrate fresh produce and seasonal eating. Try this asparagus tart, with or without goat’s cheese, and discover just how easy it is to enjoy flavours that are good for you and your health.
Here’s what you need:
- One bunch fresh asparagus spears (around 4-5 medium thickness spears)
- 1/2 cup chopped spring onions, white and green parts
- 1 tablespoon fresh tarragon, slightly chopped to increase the flavour
- 3 teaspoons Dijon mustard
- 5 organic or free range eggs
- 3/4 cup cream
- salt & pepper
Here’s what you do:
Tart tin – you can use a rectangle tin (13 x 6) or a round tin (23cm) for the tart. Use one with a removable base so it’s easy to serve.
Heat oven to 180c.
Line the tin with shortcrust pasty. Use your favourite short crust pastry recipe, or frozen sheets.
Blind bake the pastry case for 15-20 minutes. Remove the blind baking beans and return to the oven for another 10 minutes. This will give you a cripsy, dry pastry that’s not soggy in the middle.
Cut the asparagus spears into pieces, depending on the thickness of the spears.
Place the asparagus and shallots in the pasty case.
(Add goats cheese at this stage if you want).
In a bowl, whisk the eggs and add in the cream, tarragon, Dijon mustard and salt and pepper to taste.
Pour the egg mixture over the asparagus and shallots.
Bake in a moderate oven (180c) for 40 minutes or until it is set and lightly browned.
Rest in the tin for 5-10 minutes before removing from the tin onto a serving platter or board.
With your health in mind,
Catherine x
