As summer comes to an end I’m vowing not to mourn the loss of another season gone too quickly but rather embrace the change of pace of autumn dishes. That being said, here’s a recipe with one last nod to bikini weather. While asparagus’ season is short lived (lasting only a month or so in March to April), it’s bright green stalks and leafy tips always remind me of summer. Crisp tomato skins give the feeling of bacon while still remaining figure friendly. Here’s my end of summer Asparagus Ricotta Tart with Fried Tomato Skins.
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