asparagus tart

This is a great make-ahead recipe because you do it in parts. It uses a whole wheat crust (well, part whole wheat) that does best if you make it over a few days. Mix the flours and salt and butter (NYT Cooking recipe) and divide the dough in two, flatten it and let it chill overnight. The next day, roll it out and put it in the pan and chill overnight again. Meanwhile, sometime during those 2-3 days, you roast the asparagus. Rinse it and dry it and roll it around on a baking sheet in olive oil, then cook it for about 15 minutes. Saute some scallions in oil and add them to the asparagus with some herbs.

The third day, you mix up the eggs and put it all together and bake it. You can eat it hot or room temperature, so make it when you like (if it's hot, bake early in the day and eat later).