Nuh-uh. I ripped their thriving selves out of the ground in late May. I mean, I've killed lots of plants in my day, but never on purpose. And oddly, the geraniums I planted two years ago (that never bloomed) and the dwarf hydrangea I planted three years ago (that never bloomed) are ALL BLOOMING. Maybe my Darwinian approach to gardening - hey, if you can tough it out then you can stay - works. Eventually.
So I could make all kinds of excuses about why I haven't been cooking or posting or whatever, but I'm tired of everyone else's excuses so I should extend the ban to myself. This Asparagus-Ricotta Tart is really more of a crustless quiche; there's no tart pan necessary, no dough, no problem just using a skillet.
I do have to recommend Calabro ricotta cheese if you can find it. It is far superior to any of the mass-market brands (sorry, stuff in the red tub). Since there are only a few ingredients in this dish, they all have to be high quality.
From Good Housekeeping. Go figure. This makes a terrific brunch dish, especially with a side of cantaloupe. I've also brought it to work, with a spinach-strawberry salad, for lunch.
Understand that there is ONE step to the directions. This is my kind of recipe. And I would even say that if you have a 9-inch round cake pan, that would be fine to use instead of the skillet. Either way, give it a good coating of cooking spray.
Asparagus Ricotta Tart
- 15 ounce(s) ricotta cheese (I used Calabro part-skim. Because it's awesome.)
- 4 large eggs (I used 3 eggs and 2 egg whites, for calorie purposes)
- 1/4 cup(s) freshly grated Parmesan cheese (FRESHLY GRATED. If all you have is the Kraft green can stuff then make something else for dinner. Sorry.)
- 1/4 cup(s) milk (I didn't have any! I used about 2 TBSP of water. If I'd had sour cream I would've thrown a dollop in a 1/4 cup measure and thinned it with water. If you try that, please let me know how it turns out.)
- 3 tablespoon(s) snipped chives (Didn't have any of those, either. I used about 2 TBSP of fresh thyme from my garden, and 1 thinly chopped green onion ALSO from my garden).
- 1/4 teaspoon(s) salt (Whatever. No one measures this.)
- 1/4 teaspoon(s) pepper (Or this.)
- Asparagus spears, trimmed to fit (8 to 12 spears should do it)
- Some diced ham would also be very tasty in here; call it 1/4 cup.
- Mix first seven ingredients together and pour mixture into 10-inch nonstick oven-safe skillet; top with asparagus spears and bake in 375 degrees F oven for 40 minutes.