What is it about the warming weather that makes us want to eat our fruits and vegetables? Is it the blooming colors remind us that spring (and therefore summer!) is right around the corner and so it’s time to shake off the heavy food we’ve been eating all winter? Or is it because we know bikini season is right around the corner and soon we’ll want to show a little skin? Whatever the reason, as the weather warms I find myself lingering in the produce section longer than usual, filling my basket with bright orange peppers, purple onions, red strawberries, and green asparagus.

Asparagus is an excellent food: low in calories, contains no fat or cholesterol, and is very low in sodium. It is also a good source of folic acid, potassium, dietary fiber, and rutin (from Wikipedia). Not only that, it tastes good too!

I found a new recipe that called for asparagus and decided to try it – I was not disappointed! And given I used a frozen pie crust I bought at the store, the recipe was as easy as it was delicious.

So the next time your in-laws come over for brunch, impress them with the easy, delicious dish.

Asparagus Tart with Ricotta

• 1 frozen, deep dish pie crust
• 8 oz asparagus
• 2 eggs, beaten
• 1 cup ricotta cheese
• 2 tablespoons plain yogurt
• 6 tablespoons grated Parmesan cheese
• salt and freshly ground black pepper

Trim the asparagus and cut stalks into 1-inch pieces. Bring a pan of water to a boil. Add the asparagus and simmer for 4-5 minutes. Drain.

Beat together the eggs, ricotta, yogurt and Parmesan. Season, stir in asparagus and pour into pastry shell. Bake for 35-40 minutes at 350 degrees F until golden. Serve hot or cold.