Asparagus Tart with Spinach
If you love spring vegetables, this is the kind of recipe that earns a repeat spot the moment asparagus season starts. This Asparagus Tart with Spinach brings together tender green asparagus bits and fresh spinach leaves in a creamy, savory filling made with crème fraîche and eggs, then finishes with a delicate crunch of almonds and the subtle aromatic lift of vermouth-bathed shallots.
It works beautifully as a Spargelzeit appetizer, a brunch centerpiece, or a lighter dinner served with a crisp salad—especially during the peak German asparagus season (Spargelzeit), when asparagus shows up in everything from soups to salads and tarts.
Asparagus Tart with Spinach
A savory German spring tart made with green asparagus, fresh spinach, crème fraîche, eggs, toasted almonds, and vermouth-sautéed shallots—perfect for Spargelzeit.
Ingredients
- 1 tsp olive oil
- 1 tsp sea salt extra fine
- 1 tsp butter
- 1 tsp white sugar
- 2 tbsp almonds roasted
- 1 shallot
- 2 cups green asparagus
- 2/3 cups green spinach
- 1 pinch salt
- 3 egg yolks
- 1 pinch pepper
- handful lemon shavings
- 1/3 cup crème fraiche
- 1 shot dry Vermouth
- Parmesan cheese to garnish
Instructions
- Take the spinach and remove the stalks and wash the leaves well. Heat the olive oil in a frying pan and fry the spinach in it. Season with salt and nutmeg and then place on a plate and let cool in the refrigerator.
- Peel the asparagus and cut into very small pieces and place into a bowl with salt and sugar. Mix well and let sit for 30 minutes
- Peel and finely chop the shallot before scalding in the butter. Drain the butter and then cook the shallot pieces in the vermouth briefly. Place in a bowl and mix with crème fraiche, the lemon shavings and the egg yolks. Season with a pinch of salt, sugar and pepper
- Slice the spinach and squeeze it lightly into a sieve. Mix with the roasted almonds and spread into the egg yolk combination. Drain the asparagus pieces and spread over the eggs
- Spread the shallot-cream mixture on top and then add grated parmesan cheese to the cream mix and spread over the egg yolk combination. Place the egg combination on the top rail in the oven and bake for 15 minutes
Notes
Tips for best results
- Trim asparagus properly: snap or cut off woody ends so the tart stays tender.
- Keep spinach from watering out: if your spinach is especially wet, pat it dry after washing so the filling sets nicely.
- Vermouth shallots = flavor shortcut: that gentle herbal note is what makes the tart taste “restaurant-y” with minimal effort.
- Serve warm or room temp: ideal for brunch spreads and spring gatherings.
Serving ideas
- Serve as a Spargelzeit side alongside ham, smoked salmon, or a simple soup.
- Add a crisp salad (cucumber, radish, or mixed greens) to make it a light meal.
- Cut into smaller squares for a spring party appetizer table.
