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Asparagus Croustade

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“From LCBO's Food and Drink Magazine. This superb German-inspired tart uses both green and white asparagus, although you could substitute either kind. It looks especially attractive if you lay 2 spears of green then 1 spear white, turning the white so that its head is next to the stem of the green. If the stalks are thick they will need to be peeled - otherwise don't bother. If Taleggio is unavailable, use Gruyère. Cooking time includes resting time for yeast and dough.”
1hr 22mins

Ingredients Nutrition


  1. Place water in a medium bowl and sprinkle in yeast and sugar.
  2. Stir until dissolved and let stand for 10 minutes or until foamy.
  3. Add yeast mixture, egg, salt, flour and butter into food processor.
  4. Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
  5. Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
  6. Put in a warm place for 20 minutes or until dough has relaxed
  7. and is slightly puffy.
  8. Preheat oven to 400ºF (200ºC).
  9. Bring a skillet of water to boil on high heat.
  10. Add asparagus and boil for 2 minutes.
  11. Drain and rinse well with cold water until cool.
  12. Heat butter in pot over medium heat.
  13. Add flour and stir together until incorporated.
  14. Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
  15. Season well with salt and pepper and stir in parsley. Reserve.
  16. Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
  17. Brush sauce over base, leaving a 2-inch (5-cm) border.
  18. Top with asparagus and cover with cheese.
  19. Brush edges with water and fold over to form a crimped edge.
  20. Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.

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