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Melissa Clark wrote about this gorgeous asparagus, goat cheese and tarragon tart a year ago in the New York Times. Lolz, I couldn’t wait — I made it the day her story was published. It was a smashing success, though I used more asparagus than called for — closer to a pound than half a pound. Be sure to arrange them so that the tips go in both directions, so you don’t get some pieces with all tips and others with all ends. If I remember correctly, there was a bit too much filling, so you could pull back a bit on that. There is a paywall, but I do recommend subscribing for a hundred reasons (the recipes are just one). If you don’t, the tart is still easy. Mix one cup creme fraîche, one cup goat cheese and one lightly beated egg with some lemon zest, chopped tarragon, a little garlic and salt. Roll out frozen puff pastry (all-butter is best). Spread the crème fraîche mixture on, then lay on the asparagus. Sprinkle with fresh grated parm, tarragon leaves and red pepper flakes and bake at 425 till golden, 25 or 30 minutes. Let it cool a bit before cutting.
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