Monday night birthdays

Once upon a few Mondays ago, I had some people come by for an after-work birthday soiree.  It was small and simple and a room absolutely full of my most favorite people.  I sent an evite requesting a few special friends to come and celebrate with me, without gifts, but certainly with cake.  Ice cream cake was my birthday wish.  Although my plans were to pick up a Carvel cake from Harris Teeter to serve after our tart/salad menu, upon hearing this request, Nate (Regina's beau), said he wanted to make the ice cream cake himself!  I opened the door to him holding the most beautifully made mint chocolate chip ice cream cake I've ever seen.  And, frankly my friends, it meant the world to me.  

 Thank you, Nate, for making my birthday so special.  And for being so special!

Menu:
Asparagus Tart (#106)
Yellow and red tomato salad with herb vinaigrette (#107)

Let me preface this by sharing that this menu is not only simple, but makes a perfect party meal.  Especially on a week night.  The night before my birthday, I got the dough made and in the fridge.  Although, thinking back, I believe Beth did a lot of the leg work with the dough.  Afterall, she is the tart master.  Having gotten that ready, I only needed to get the beautiful fresh asparagus ready, and the tart filled and in the oven.  

Ingredients
Filling:
one bunch asparagus, sliced into 2 inch pieces
two garlic cloves, minced
tablespoon olive oil
2 eggs
1/2 cup heavy cream
salt and pepper
1 cup parmesan cheese
Crust:
Awesome recipe
Make the crust according to that awesome and simple recipe.  I used whole wheat flour since that is what we had in, although I'd recommend 1/2 whole wheat and 1/2 regular flour.  
Saute the asparagus in the olive oil with garlic and salt and pepper.  Cook about 3 minutes or so on medium high heat, just to get the outside a bit soft.  Pour them into the cooked tart shell.  Cover with 1/2 cup parmesan.  

 

Make a custard with heavy cream and the eggs, adding a bit of freshly ground pepper.  

Pour the custard over the asparagus and top with the rest of the parmesan.  

Bake for 30 minutes at 350 degrees, or until tart is puffed and solid.  

I picked up these little fellas at the farmer's market.  The picture look good enough to eat!  All sliced up and tossed with vinaigrette, they were a perfect match to the tart.

Yes, I made a wish.

193 to go...