You voted, and I cooked it. Today I made the Asparagus Gruyere Tart from Issue #2 of Everyday Food Magazine. The tart won the contest by a single vote. And since the voting was so close, I’ll also be making the runner-up, Oven-Baked Risotto. Check back tomorrow to read how that went.

Now, back to the tart. We are just slightly past asparagus season here in northeast Ohio. The selection at the grocery store this morning was of mostly the thinner variety. No worries, I picked through the two bunches I purchased and found enough study stalks to make this stunner of a tart.  As recipes go, this was quite simple. Basically three major ingredients: puff pastry, Gruyere cheese and asparagus. Add to that a brush of olive oil and a sprinkle of salt and pepper and you’ve got easy and elegant lunch.

Once again, I’d like your assistance in choosing next week’s featured Everyday Food recipe from Issue #3. Please vote for your choice below.  Also, in the comments section, tell me about your favorite in-season early summer ingredient.