On asparagus: “Europeans of the Renaissance swore by it as an aphodisiac, and the church banned it from the nunneries.”
Barbara Kingsolver
Spring is in the air and tender asparagus abundant. My cooking is at its creative best when improvising in the kitchen. With some leftover pastry dough I combined fresh asparagus, mushrooms and shallots to create this tasty little rustic tart, literally, thrown together in the spur of the moment. It was so good, I just had to share it with you!
French Gardener Dishes 