Ah, Spring! Rain, freak hail storms with thunder, mud…asparagus! This was a tart that I was very happy to make because I was super excited to try out my new, skinny, rectangular tart pan and also because I love asparagus. My expectations were met as this was a very good tart and honestly, it could be a much simpler meal if you used pre-made pie crust and skipped the roasted garlic and Parmesan chips.

But, if you want to go all out and you have some time, make your own crust and do the garlic and Parmesan! You won’t be sorry.

Asparagus Tart with Roasted Garlic and Parmesan Chips
Adapted from Bon Appétit Magazine
1 ready-to-use pie crust (or your favorite pie crust recipe made and ready to go. Mine is this one by Dorie Greenspan. When I use it for a savory pie or tart, I replace the 1/4 cup sugar with that amount of Parmesan cheese)
1 head garlic, some of the outer papery part removed (but not all)
14 ounces asparagus, each spear trimmed to the half-width of your tart pan if doing a spoke design, the full width if using a rectangular pan
2/3 cup half and half
2 eggs
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