Mustard deliciousness and yummu asparagus tart

Just about every major cuisine has had a love affair with mustard.  India and it's neighbors use mustard seeds and oil in just about everything, while China is famous for its Hot mustard.  Germany, France and even England have thousands of varieties of mustard available for smearing, dolloping or dipping.  It turns out our ancestors were sure onto a good thing when they first started using those tiny little seeds.

Research in New York, Canada, India and Europe have identified some great Cancer-fighting properties in mustard seeds.  Yep, that's right.  Mustard can help protect you from developing Colon cancer and has been found to significantly reduce the number of tumors.  Mustard seeds are rich in alpha-linolenic acid (ALA) which is a plant based omega-3 fatty acid, and allyl-isothiocyanantes (AITC) a glucosinolate that can prevent  or slow the growth of cancer.
If that wasn't awesome enough, Mustard seeds can also prevent heart disease by lowering bad cholesterol and raising good cholesterol.  It has been shown to reduce insulin resistance (prediabetes).  It has also been shown to prevent enlarged prostates and improve Chronic obstructive pulmonary disease as well as boosting brain health!  All that healthy goodness in one tiny little seed!
Mustard pairs well with many other spices and herbs and compliments many different foods.  It is an ingredient in many spice blends and curry powders. 

Mustard-Asparagus Tart  - the perfect Spring supper!
1 bunch fresh Asparagus
1 package Puff Pastry
4 egg yolks
1/2 c Creme fraiche (or sour cream/ plain greek yogurt with a splash of buttermilk)
1/4 c heavy cream
1/4 c shredded Sharp Cheddar
4 tb grainy Mustard (like our Caraway Red Ale mustard)
Sea salt and pepper to taste
1 tb STM Tarragon
2 tsp STM Chives
2 tsp STM Urfa Biber or Aleppo chile pepper
1 egg beaten with 1 tb water
Optional : handful sliced Mushrooms
smoked Salmon

Preheat the oven to 425 degrees.  Mix together the cream, creme fraiche, mustard, egg yolks and spices.  Score a line all around the pastry 1/2 inch from the edge.  Brush the edges with egg wash and prick the inner part with a fork.  Arrange the trimmed asparagus in an even line.  Season the cream mixture and spread over the asparagus.  Sprinkle with the cheese.  *If using the salmon, layer it thinly underneath the asparagus.  Scatter the mushrooms over the asparagus.  Baked 35- 40 minutes until golden and cooked.  (if the pastry gets too brown, reduce the heat to 350)
  Adapted from www.britishcheese.com