Spring is here! It’s time to enjoy the best veggies of the season. Asparagus is the perfect spring treat, praised for its delicate and delicious flavor. It's also a rich source of A, B, C and K vitamins and folic acid. Whether served on its own or in your favorite recipe, asparagus will steal the show. Try this wholesome, low-fat Asparagus Tart… it’s easy to make and perfect to serve outdoors.

Ingredients:



1 lb. white asparagus

4-6 sheets puff pastry

1 tomato, cut in eighths

8 Tbs. chickpea flour (gram flour)

5 Tbs. soymilk

3 Tbs. vinegar

salt and pepper to taste

1/2 tsp. nutmeg

cayenne pepper

Directions:

1. Peel the asparagus and cut off the woody, lower part of the stem; chop into bite-sized pieces and cook until al dente (just enough to retain a somewhat firm texture); remove from hot water and set aside.
   
   
2. For a 9-inch pie plate, use 4-6 sheets of puff pastry; oil pastry dish and cover the bottom and sides evenly with the puff pastry; poke the bottom and side of the dough with a fork.
   
   
3. In a blender, place soymilk, chickpea flour, tomato and vinegar; pulse to make a smooth batter and season with salt, pepper, cayenne and nutmeg.
   
   
4. Place asparagus pieces evenly in the pastry dish and pour the batter over the asparagus; smooth the batter evenly.
   
   
5. Bake at 350 F for 25- 30 minutes (it is done when the center is firm); let cool for 10 minutes before serving.