Asparagus, Shiitake Mushroom, and Sun Dried Tomato Tart Recipe

What is the first vegetable that pops into your mind when you think about spring? Is it

Artichokes?

Peas?

Arugula?

For me it’s asparagus, which is kind of funny, because today asparagus is shipped in and available in grocery stores year round. It’s not like asparagus is only out for a brief time (like garlic scapes), only to be briefly cherished before disappearing until the next season. Asparagus is always around. But it is the springtime asparagus that is so full of flavor and bright color. Captured at its peak and in season, asparagus is my springtime vegetable.

So when I was asked to do a cooking segment with spring flavors, I knew I would make something with asparagus.

Here’s a tart that is super easy to make, using frozen puff pastry. Ricotta cheese and feta are combined with lemon and fresh herbs, then topped with shiitake mushrooms, sun dried tomatoes, and asparagus.

This tart would be a nice addition to brunch, enjoyed as an appetizer, or even for dinner with a salad.