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Asparagus Tart Recipe – How to Make a Savory Asparagus Tart ctm magazine

Learn how to make an Asparagus Tart Recipe! Go to http://foodwishes.blogspot.com/2014/03/simple-asparagus-tart-sorry-mom.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Savory Asparagus Tart recipe!



  • TheMangoDiaries on May 10, 2014

    My mom is gonna love this Sunday

  • Megan Andersen on May 31, 2014

    Say pricking enough? Lol

  • ShalimarPerfume on June 9, 2014

    So I got some asparagus to use up today to have with some grilled cheddar smokies. And it so happens that my baker husband went pastry crust wild last weekend  to make pie crust for some beef pies that we froze, then he decided to make puff pastry, and wrapped some for the freezer to. YAY! Chef John. U just made my dinner tonight and it helps that the hubby was a scratch baker for many years.

  • akaSlamArts on July 3, 2014

    This inspired me at 1AM to make a puff pastry tart with things I had left in the fridge! I made cute rectangular tarts topped with diced tomatoes, olives, pieces of mozzarella, pancetta and sprinkled it with some cheese. It was delicious! I would love to try this one with asparagus one day 🙂 thanks chef John!

  • Wiseass Skeleton on November 20, 2014

    Chef Blanchyouguyswillbelieveanythington is my favorite English chef. Suck it, Jamie Oliver.

  • Nguyen Nguyen on January 2, 2015

    Thank you for making cooking seem more interesting!

  • chelsea on February 17, 2015

    any replacement ideas for that sauce? could i use hummus?

  • tootz1950 on April 1, 2015

    I forgot all about this.  I watch and make so many of his foods that some get lost.  It is really, really good.

  • chilliconcarnie1 on April 11, 2015

    A poached egg on top will be nice

  • openskies11 on April 16, 2015

    I hate to break this to you, but docking can also mean something sexual.

  • yoolka05 on May 6, 2015

    Thank you, Chef John! I made this and it went down a treat!

  • Kara K on July 11, 2015

    didn't you get this idea from Ms. M. Stewart?

  • Cheryl Junkins on December 1, 2015

    Made this for lunch and how delicious can it get. Will make this again and again. Thank you for the recipe.

  • William Quilitzsch on February 20, 2016

    A drizzle of hollandaise might be nice.

  • Cici Taylor on March 27, 2016

    I made this for my mom and she loved it ! Thank you

  • Craig Manning on September 8, 2016

    I love your videos, with as much chemistry I have had I should be a good cook but I stink. Tried several of your recipes and they turned out awesome. Really impressed my dates. Thanks! 3 minute salmon one was awesome also. Did it 10 times now.

  • Angus Davies on September 18, 2016

    It's driving me nuts that you didn't go end to end

  • Virginia Valentin on November 26, 2016

    I made this last night for my mom along with Chef's Gratin of Leeks recipe and it was a hit! I used blanched pencil thin asparagus and a rectangular tart tin with a removable bottom and it turned out very professional looking and scrumptious. Also, the sour cream and mustard slurry pulled all the flavors together beautifully. Thanks for sharing, Chef.

  • Alicia Seecharan on January 22, 2017

    I like this…. Maybe served with French Onion Soup, but idk how to make that. Hint, hint ☮️💟😊

  • David Hoekje on November 13, 2017

    I wanted the spears alternating both directions. Looks tasty.

  • Megan Jarvis on November 14, 2017

    There's only one problem, who gets the top of the asparagus tart…. Lol
    Once again, you've done it again. Love food wishes videos.😁😁😁😁😁😁😁😁👍✌

  • Alice Twain on November 20, 2017

    Your concept of "very light dusting of Parmegian cheese" is akin to the one of my granny, who is 96 and born in Parma.

  • Mike D on January 1, 2018

    Alternate the spears,head to toe,for a better fit

  • Goblin Paladin Roselia on February 12, 2018

    Reminds me of a historic recipe of asparagus in bread rolls.

  • Elizabeth Leninski on February 23, 2018

    Hi Chef John!

  • Paul J on March 30, 2018

    Pricking to docking like it's any safer to say xD You kill me with your humor.

  • The Effortless Naturalista on April 1, 2018

    Thanks for posting this recipe, Chef John. I made 12 of these today for Easter brunch. It’s very good – but the next time I make it I will add salt before baking – that was what was lacking for us. Thanks for everything that you do!

  • charly on May 24, 2018

    Hi im french, i dont understand the recipe completely. Someone can give me the recipe please ?

  • Krešimir on November 1, 2018

    It needs a spoon of Hollandaise sauce on top, after baking, of course.

  • Dee Dee Moore & Co. on February 8, 2019

    Oh my…
    I made your tomato tort and we LOVED it.

  • Angela Bender on May 9, 2019

    Are those puff pastry healthy?

  • jake on June 23, 2019

    the best part is that this tart tastes worse the farther down the stem you eat it

  • Nelson Hill on August 9, 2019

    Id like a poached egg on top!

  • M N on November 17, 2019

    Docking is when you put the head of a penis into the foreskin of another penis so let’s just agree to change it to pricking

  • Circuit7Active on January 30, 2020

    I would add a slice of deli ham on top of the mustard layer below the asparagus.

  • M.K.D.9905 on April 9, 2020

    I'm totally in to making this….but I prefer VERY skinny asparagus. Can't stand the thick, fat kind. I think the flavor changes to a NOT SO GOOD taste. (jmo)

  • bullet Lueck on May 15, 2020

    He said docking lol…..

  • Justin Jones on October 1, 2020

    1:04 oh yeah cause docking sounds so much better, lol.

  • Moondog on November 19, 2020

    Where did you buy that metal wire skimmer/spider? I want one exactly like that!

  • epiccollision on December 3, 2020

    I don’t think asparagus wants to be eaten, why else would it taste like that? I’m going to respect it’s wishes.

  • Susie Allen on December 15, 2020

    Chef John…Excellent video…so simple yet elegant!

  • Clyde Blair on December 18, 2020

    Microwave asparagus wrapped in wax paper for a minute. Al dente.

  • Nancy X on December 25, 2020

    I like asparagus in a raft better!

  • Kelly Downing on February 28, 2021

    I would have placed them head to toe

  • The JMan on August 4, 2021

    Would totally add a layer of prosciutto between the bread and asparagus. Then drizzle with honey when they’re done.

  • Kelly Struthers on September 11, 2021


  • opa laa on January 22, 2022

    idk chef John, I've only had asparagus once and it had the consistency of something between a booger and spoiled pickles, I'm gonna pass on this one

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