3/4 lb. asparagus, steamed until tender, chilled and trimmed in 4/5 pieces (set aside)
1 12-inch piecrust
1 1/2 cups Miceli's Mascarpone Cheese
1 Tablespoon chopped fresh tarragon
2 teaspoons horseradish
2 teaspoons Dijon mustard
Pinch of Salt and Pepper
4 cups chopped arugula
1/2 cup bacon bits
1 tablespoon lemon juice
Steam asparagus until tender. Let chill.
Preheat oven to 425Â°F. Bake crust until golden brown, about 12 minutes. Set aside to cool.
In a medium bowl mix together Mascarpone cheese, tarragon, horseradish, Dijon mustard, salt and pepper. Spread filling evenly into cooled pie crust.
Cut chilled asparagus into bite-sized pieces. Toss asparagus in medium bowl with arugula, bacon bits and lemon juice. Top tart with mixture and serve.