Asparagus and Boursin tart from The New York Times Cooking: No-Recipe Recipes (page 82) by Sam Sifton

  • asparagus
  • herbs of your choice
  • Show all ingredients...

  • EYB Comments

    Can substitute frozen peas or leftover roast vegetables for asparagus, and cream cheese mixed with parsley and chives for Boursin cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen peas or leftover roast vegetables for asparagus, and cream cheese mixed with parsley and chives for Boursin cheese.

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