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Click here to see how she does it.
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Add the oil to a medium pot and heat over medium heat.
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Add onions and asparagus stems and saute for 5 minutes.
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Stir in the milk and parsley and bring to a boil.
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Reduce heat to low and let simmer for 5 more minutes.
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*Carefully pour into a blender and puree, or puree using a hand blender.
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Pour back into pot through a fine mesh strainer and return the pot to medium heat.
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Whisk in the potato soup and the sour cream, and season with salt and pepper.
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Bring to a simmer, then remove from the heat and serve.
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When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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Transfer liquid to a blender or food processor and fill it no more than halfway.
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If using a blender, release one corner of the lid.
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This prevents the vacuum effect that creates heat explosions.
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Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Preheat oven to 375 degrees F.
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Place the frozen pie crust onto a baking sheet.
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Prick the bottom of the crust with a fork and bake for 10 minutes.
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Saute the bacon in a skillet over medium heat until crisp.
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Remove bacon and drain on a paper towel.
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Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
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In a large bowl whisk together ricotta, milk and eggs.
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Add parsley, half the tomatoes and season with salt and pepper.
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Add asparagus and onion mixture and combine well.
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Pour egg mixture into the prepared crust.
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Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top.
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Remove from the oven and let cool for 5 minutes.
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Serve warm or at room temperature.
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In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper.
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Serve as garnish for tart.
