Aperol & Asparagus Tart with Lemon Cream

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A sophisticated tart featuring roasted asparagus, Aperol-infused cream, and a delicate pastry crust. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, layers Asparagus, Aperol, Heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, trimmed Asparagus
• 2 tbsp Aperol
• 1/2 cup Heavy cream
• 1 tsp Lemon zest
• 1 cup All-purpose flour
• 1/2 cup, cold Butter
• 1 Egg

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Whisk Aperol, heavy cream, and lemon zest in a small saucepan over medium heat until simmering, then remove from heat and let cool completely.
2. Step 2: In a food processor, pulse flour and 1/4 tsp salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and pulse until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Roll dough into a 12-inch circle and line a 9-inch tart pan. Prick bottom with a fork. Bake blind for 15 minutes until golden. Meanwhile, toss asparagus with 1 tbsp olive oil and roast at 400°F (200°C) for 12 minutes until tender-crisp. Spread cooled Aperol cream evenly over crust, then arrange roasted asparagus in a spiral pattern.