Once the seasons begin to change, so does the produce.
And now it's asparagus season.
Now you may not love asparagus.
But you might not love baseball either.
In both cases you'd be wrong.
I'd forgive you but you'd still be wrong.
Win or lose, baseball is still a great game.
And with asparagus, you can't lose.
So here is what I made today.
An asparagus, goat cheese, chive tart.
It's a slight adaption of a recipe by My Favorite Redhead, Melissa Clark, in the New York Times.
Her recipe is for an Asparagus, Goat Cheese and Tarragon tart.
But I didn't have any tarragon so I substituted chives from our back patio herb garden.
And I didn't have the called for crème fraiche so I substituted sour cream.
Both allowed for.
All I can say is that it was delicious.
The highest compliment came from my Number One in-house Chef, She Who Must Be Obeyed.
She said, "We will have this again!"