Ingredients

• Pastry for one pie shell
• 1 bunch of asparagus
• 1/3 c. crumbled feta
• 1 T olive oil
• 2 eggs
• 1/3 c. half & half
• 1 tsp. fresh thyme
• salt & pepper to taste

Method

• Prepare your pastry. You can use store bought if that's what works for you. Place pastry in a tart pan (any shape will do) and blind bake to a golden brown.
• Let cool.
• Preheat oven to 425F.
• Toss the asparagus in the olive oil and sprinkle with a little salt and pepper.
• Roast the asparagus for about 10 minutes, until done.
• Turn the oven down to 375F.
• While the asparagus is cooling, prepare your filling.
• In a small bowl, whisk together the half & half, eggs, thyme, salt, and pepper
• Arrange the aspargus spears on your pastry shell and sprinkle with feta.
• Pour the filling over the asparagus and feta and bake for 45-55 minutes, until the custard is set and doesn't jiggle anymore.

While the tart cools a bit, make a tossed salad of baby greens an crack open a bottle of white.

Enjoy!

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