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Every year I yearn for the first asparagus ’cause it’s the unmistakable sign that we are heading out of late spring and right into early summer! I love all types of asparagus, white, green and violet but if I had to choose (which thankfully I don’t), I’d say that I love green asparagus a teeny tiny bit more. In my eyes (or should I say: taste buds?), it’s got more of a taste, bringing herbal, nutty and spinach flavours to the table. And it’s so versatile! Sauté green asparagus and mix it with orange slices and Parmigiano to get a delicious salad. Or cook it in white wine sauce and add it to your pasta, sprinkle the whole dish with some freshly grated nutmeg and you’ll stun your friends and family.
For this recipe, I’ve chosen to combine a classic tarte flambée with green asparagus. For taste – and colour – I added red onions and walnuts. Apart from the yeast dough which needs to be prepared about an hour before baking, this is a speedy recipe.

Tarte flambée with green asparagus and walnuts

Ingredients for 4 servings

Yeast dough

250 g all-purpose flour

7 g dry yeast or 15 g fresh yeast

Salt

125 ml warm water

Topping

400 g green asparagus

3 red onions

100 g walnuts (shelled)

200 g sour cream

200 g cream cheese

salt, pepper

walnut oil

Instructions:

1. If you use fresh yeast, crumble it into the warm water and stir it until the yeast has dissolved. Weigh the flour, add a teaspoon of salt and pour the yeast water into it. Knead into a smooth dough.
   If you use dry yeast, weigh the flour and measure the water, add the yeast and a teaspoon of salt to the flour, pour the water in and knead into a smooth dough.
   Either way, let the dough rest in a warm place for about 30 minutes.
2. In the meantime, cut off the ends of the asparagus spears and peel them. As we use green asparagus, only the lower half of the spears must be peeled. Cut the spears into thin slices.
   Peel the onions and cut into thin slices.
   Chop the walnuts.
3. In a bowl, mix the sour cream and cream cheese, add salt and pepper to your taste and stir in 2/3 of the walnuts.
4. Preheat the oven to 240°C.
   Divide the dough into four portions and on a floured surface roll them out very thinly.
   Line a baking tray with parchment and place the rolled-out dough onto it. Evenly spread the cheese-nut mixture onto the dough, add the asparagus and onion slices and sprinkle the rest of the walnuts on top.
5. Bake the tartes for 12 – 15 minutes. Season with salt and pepper to your taste and drizzle with walnut oil before serving.