With all the vibrant, green asparagus at the market right now, there’s no better time to enjoy an asparagus tart recipe like this. Whether you serve this as an appetizer or light lunch, this asparagus tart with cauliflower crust is a healthy and delicious meal you can make any day of the week.
Asparagus is one of those versatile veggies that only shows up during the spring season. The best asparagus tends to be green through the length of the stalk with tender, yet crisp spears. Cooking with asparagus is easy when you’ve got fresh, quality stalks to work with, as they don’t need much treatment to taste scrumptious.
This asparagus tart recipe is a simple and flavorful way to enjoy seasonal produce at its best. Because of the cauliflower crust, this recipe is gluten-free and much lower in calories than the traditional pastry version.
If you wanted to include more vegetables on this tart, you’d be able to. Depending on how many veggies you are adding, it may make more sense to cut up your asparagus into smaller pieces than leave them whole.
Cook time: 20
Prep time: 15
- 1 head cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg beaten
- 1 tsp dried oregano
- 2 cloves garlic grated
- 1/4 tsp garlic salt
- olive oil optional
- 10 stalks asparagus tough ends removed
- Salt and pepper to taste
- 1/4 cup shredded parmesan cheese for topping
- Prepare the cauliflower by removing the stem and leaves, then cutting the cauliflower up into florets. Place the florets in a food processor and pulse just until it looks like small grains. Don't over-process the cauliflower or else you will purée it.
- Pour the cauliflower into a bowl and microwave for 7 minutes. Do not add any water. Preheat the oven to 450°F.
- In a large bowl, combine the cauliflower, mozzarella cheese, and egg. Add the oregano, grated garlic, and garlic salt. Stir to combine.
- Line a baking sheet with a sheet of parchment paper. Pat the cauliflower mixture down onto the parchment paper, making a 9" round crust. Bake the crust for 15 minutes, until golden brown and firm.
- To a skillet over medium heat, add the olive oil. Once the oil is warm, sauté the asparagus until it's tender yet still al dente. Add a pinch of salt and pepper to the asparagus .
- Remove the cauliflower crust from the oven and sprinkle a couple tablespoons of parmesan cheese. Place the sautéed asaparagus stalks on top of the crust, then sprinkle with the remaining parmesan cheese. Transfer back into the oven, set under the broiler for 3 to 4 minutes, or until the cheese has melted. Serve immediately.
Recipe adapted from abcsandgardenpeas.com