Michigan asparagus tart:
Puff pastry crust, docked on bottom, pre-baked at 400deg convection for 12 minutes.
Whisk to combine: 1 cup quality ricotta, four eggs, 1/2 cup grated pecorino, 2 tbsp Dijon, freshly grated nutmeg, hot sauce to taste, kosher salt & black pepper.
Sear one large batch of seasoned asparagus in cast iron skillet for two minutes. Pull crust out of oven, pour in custard, top with seared asparagus and another 1/2 cup grated pecorino.
Bake for 30 minutes or until center of custard is just barely set.
Serve with arugula & quinoa salad. Recipe to follow soon. I promise. ;)