Asparagus and Feta Tart.

Asparagus and Feta Tart

With Spring comes and abundance of Asparagus because it's in season, not to mention lots of health benefits too. What to do with so many bunches of asparagus? Make an asparagus and feta tart of course!

Being green and like its other green friends such as leafy greens, brassica family and aromatic herbs, its very cleansing for your Liver.

Spring is the season of the WOOD element and namely the Liver and Gall Bladder in Chinese Medicine. Thinks of what's growing like mad in a veggie patch for spring - things with sprouts and leaves. So start increasing the amount of greens and salads again - the warmer temperatures mean relying more on raw foods again after coming out of Winter is seasonally appropriate.

Some other benefits of Asparagus include:

  • May ease a hangover
  • May ease inflammatory conditions
  • High in folate
  • Supports gut health
  • May lower blood pressure
  • Ref: BBC Good Food

Here's a favourite recipe of mine for an abundance of asparagus : Asparagus and Feta tart. It's good for vegetarians, but unfortunately it's not for Vegans or Gluten-Free, Dairy-Free people.

Although it's delicious, its also considered a bit damp in nature by Chinese Medicine because of its high dairy content and richness. So great in MODERATION, but not if you currently have any mucus, phlegm, fluid retention or are a damp body type.

Asparagus and Feta Tart


1x Puff Pastry sheet, defrosted

1-2 bunches of asparagus

1x200-250g DANISH feta cheese, cubed

1/2 cup Greek Yoghurt

1 leek, thinly sliced.

Zest of 1/2 a lemon

Chilli flakes (optional)

Fresh chopped herbs (optional) eg. Marjoram, Parsley, Dill or Thyme



  1. Preheat oven to 180 degrees Celsius.  Sautee the leek in butter or olive oil until soft
  2. Grab the defrosted pastry sheet and score around the edges in a border 1cm from the edge of all sides. Fork the centre piece.
  3. Blend in a food processor (or mash with a fork) DANISH feta, greek yoghurt, chilli flakes (optional) and lemon zest and transfer to a bowl.
  4. Add the sautéed leek slices to the bowl and mix, so you have made a cheesy, leek paste. Spread the cheese and leek paste onto the pastry.
  5. Toss the asparagus spears lightly in olive oil. Lie them out onto of the cheese and leek paste like sardines or soldiers.
  6. Bake in the oven until pastry has puffed and the asparagus is cooked. 15-20 min. Dress with fresh chopped herbs eg. Marjoram, Parsley, Dill or Thyme.

Serving suggestions include with fresh, raw salads especially with radish, spinach, grated carrot and or beetroot. The crunch of these vegetables, the pungency of the radish and freshness will nicely balance the richness of the cheese and damp nature of the food.

Happy cooking!

Asparagus and feta tart

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