Filed under: Food Porn , Vegetables , Dairy , On the Blogs , Eggs Alanna, who writes the column (and blog)  Kitchen Parade , has done it again. Even after cooking through a whole year's worth of different vegetable recipes, she still can come up with more! This Asparagus Custard Tart , for example, is a gorgeous example of what to do with fresh, spring asparagus. The tart is much lighter than a quiche and not nearly as eggy, though still very satisfying. It has a short, simple list of ingredients that blend together to produce a brilliant dish. Alanna slices it into eighths and serves it with a side salad as a main course, but with a fruit salad it could also make a lovely brunch or item. Don't be put off by the crust, either. If you're pastry-challenged, you can use Pillsbury refrigerated dough. Read     Permalink     Email this     Linking Blogs     Comments