Aspersietert (Crustless Asparagus Tart)
Aspersietert
Aspersietert always brought a gentle elegance to the kitchen — simple ingredients turning into something far more refined than they had any right to be. The mixture came together quickly: eggs whisked until light, asparagus folded through with care, and just enough seasoning to let the vegetables speak for themselves. As it baked, the tart puffed slightly at the edges and settled into a soft, custardy centre, carrying a delicate aroma that drifted through the house. When your mum sliced it, the pieces held their shape but felt tender on the fork, the kind of dish that made even an ordinary day feel a little more thoughtful.
Ingredients
- 250 g bacon, diced or lardons
- 1 onion, chopped
- 125 g flour
- 250 g butter
- 1 can asparagus, drained (reserve liquid)
- 600 ml milk (use with reserved asparagus liquid to make 1 litre total liquid)
- 100 g cheese, grated
- 2 tsp strong mustard
- Salt to taste
- Pinch of pepper (paprika or cayenne)
- Bunch of freshly chopped parsley
- 4 eggs, separated
Method
- Preheat the oven to 180°C.
- Fry bacon and onion in a pan until golden; remove from pan.
- In the same pan melt the butter, stir in the flour to form a roux, then remove from heat.
- Drain asparagus and top up the drained liquid with milk to total about 1 litre.
- Gradually stir the milk mixture into the roux and bring to the boil.
- Add everything except the eggs (asparagus, bacon, onion, cheese, mustard, seasoning, parsley).
- Beat yolks and whites separately.
- Stir yolks into the hot mixture, then fold in the beaten egg whites last.
- Pour into a tart dish and bake for about 35–40 minutes until set and lightly browned.