When Smitten Kitchen announced this springtime variant of the winter squash galette I love so much, I had to give it a try. The asparagus smelled faintly of green tea while I chopped it, which was weird but nice.
Notes:
- I used Artigiano Classico cheese because it was in my fridge already and it has a similar texture and flavor (slightly sweet and nutty) to the types suggested in the recipe.
- My bunch of asparagus yielded about 3.5 cups after trimming and chopping.
- I skipped the egg wash on the crust because I was lazy.
Verdict: I liked it a lot! It's kind of labor intensive (about an hour of active work) but worth it. I was a little skeptical of the lemon in the asparagus but I think it was just the right amount.
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RECIPE: Spring Asparagus Galette (Smitten Kitchen)
