It’s 45-degrees and raining sideways here in Chicago today and yet it is factually, temporally, undeniably spring.  And I know this because the Green City Market has moved outdoors and it is bursting with Hunter boots, double strollers, and every size, shape and color of asparagus.

Perfect for this lovely tart.  The creme fraiche, goat cheese, a brilliant combination of chives, parsley and tarragon all swirl together to make a luscious memory foam mattress for the asparagus and some roasted spring onions.

My own personal code of ethics required that I make my the tart shell from scratch but I will [pretend to] understand if you want to buy one to save a few hours.  I’ll think less of you but the important thing is that you make the tart.

I made mine the day before, wrapped it well and put it in the fridge until brunch the next day. Then I heated it briefly to re-crisp.  Worked out perfectly but it’s equally delicious cold.