It's finally spring, and the first of the tender asparagus are in (from California!).I love when I get a purplish bunch with tight ends, like I bought at the produce market last weekend (I swear I did not photoshop the color, that is really what they looked like!).This is probably the easiest of all savory tarts, and would be a great addition to your Easter brunch menu.The lemon zest is what
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