One of my various jobs at work is managing the library’s collection of periodicals. This keeps me splendidly up to date on all kinds of important stuff, like Britney’s latest debacle or who’s crushing on who this week. It also lets me peek at all the food magazines I don’t bother to subscribe to, like Gourmet and Bon Appetit (full disclosure: I do get Gastronomica, Saveur, Cook’s Illustrated, Simple Cooking and Food & Wine (hey, F&W was cheap)). When the latest issue of B.A. crossed my desk I picked it up and flipped through it to get rid of the subscription cards, and was immediately caught by an article on things to do with all the vegetables in your CSA box, by Molly Stevens of All About Braising fame. Not that we get a CSA box (nearly all the farms around here only produce May through October). Sigh. But anyway – the very first recipe was a tart made with asparagus, whole-milk ricotta and comte cheese, and I instantly knew I had to try it.
After some careful searching at the co-op, we were able to come up with whole-milk ricotta, a small chunk of comte cheese, nitrate-free soppressata salami and a bunch of fresh, fat asparagus from California. I had a leftover sheet of Pepperidge Farm puff pastry in the freezer, so that was taken care of. We also picked up a small pack of pork chops to give us some protein with our puff pastry.