Delightful neighbors Alaina and Deborah came up for Sunday brunch over the weekend, which offered a nice opportunity to make for the first time an asparagus-and-asiago tart, along with the old classic for souped-up scrambled eggs with mushrooms and green onions. There was also a nice bowl of fresh fruit. At meal's end, I offered them slices of the really moist and tempting banana cake with cream cheese frosting that I'd made at the end of the week...which ain't my thing per se but they seemed to like it just fine.
Based on "Fontina Asparagus Tart," from Heidi Meek (Grand Rapids, MI), from TasteofHome.com. Originally published as "Heidi's Cheesy Lemon Asparagus Tart" in Country Woman, November/December 2006.
Eggs based in part on "Slow Cooker Make-Ahead Scrambled Eggs," from Pillsbury Classic Cookbooks, April 2001, No. 242, p. 18-19.
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