This was a dish I prepared on a rainy summer evening when I wanted something hot for dinner, but also something different. A dish very much created from what I had in the refrigerator that evening, it is like a lot of things meals I make, often by the seat of my pants but based on a comment or two from my wife or in this instance one of many food photos that my daughter sends me from her dining experiences in Chicago or during her travels.
While a bit of a lark for a “Breakfast for Dinner” concept, the dish is elegant enough for guests and the asparagus tart is wonderful on its own. Most of the preparation is quite easy, although some may find hollandaise difficult or at least intimidating. I always make hollandaise it in a blender, and after a few initial frantic attempts, I found it quite easy with a little careful prep. The recipe for hollandaise can be found here, along with some useful tips. See the post on this site entitled Breakfast for Dinner for additional preparation tips.
I used two thirds of a half package of Pepperidge Farm Frozen Puff Pastry, which I had on hand. An entire package would be enough for six tarts by increasing the other ingredients proportionally from below.