It’s been a bit chilly this week and I’m not gonna lie — I love it! Chilly in LA is low 60’s/high 50’s, while in Minnesota, where I grew up, chilly is subzero temps. I will take California chilly every day, people! And I’m not a wimp; I still rock my flip-flops! We also got some much needed rain, although the storm that blew in Monday morning was a doozy. I stayed snug as a bug in bed while the rain pounded us, but Max was tearing around the apartment. He loves a good rainstorm. Yes, he is a strange cat.
Do you know what else I find strange? Easter. How it moves from year-to-year always confuses me. This year we celebrate at the end of March, while it gets pushed to April next year. It’s just confusing. What isn’t confusing is my deep affection for holiday food. Easter conjures up thoughts of Spring, so lighter and fresher foods are on my mind, and I’ve got three, delicious recipes lined up to celebrate Easter and Spring.
Up first, is this absolutely, amazing asparagus tart with bacon. I love asparagus and look forward to it every Spring. You can find it pretty reasonably priced at the stores too, which is a nice added bonus. I try to shop seasonal to help me stay on budget. Plus, eating in-season fruits and vegetables is certainly no hardship since they are in their prime and taste great.
This asparagus tart is really simple to make and the flavors blend so well together. You get just the softest edge of heat from the red pepper flakes and a bit of tartness from the lemon, which blends so well with the roasted asparagus. It is also incredibly versatile, and I’ll share some ideas on modifying the recipe in the Notes Section of the recipe. However, you opt to make it, the tart will receive rave reviews with its buttery crust, gooey cheese and crumbled bacon bits.