4 C. water

1 lb. asparagus

2 C. grated cheddar and Monterey jack cheeses

1 T. ground cumin

1-1/2 C. tomato sauce

4 8-inch soft flour tortillas

Using a large saucepan, bring the water to boil over high heat to blanch the asparagus.

Prepare the asparagus by bending each spear until the bottom snaps off. Save these ends for soup or stock, if you'd like. Chop the spear into 2-inch pieces. When the water boils, drop the chopped asparagus into the water.

Cook a scant minute, drain and run the asparagus under cold running water. The color should deepen into a vivid green. Drain once again, and set the asparagus aside to drip-dry.

Mix the cheese and cumin together. Set aside.

Begin assembling the tart about a half-hour before eating.

Pour about 1/4 cup of tomato sauce in the bottom of the 9-inch cake pan. Spread to coat the pan lightly. Place 1 tortilla on top. The 8-inch tortilla will fit nicely, you may need to overlap smaller ones or fold bigger ones. Spread another 1/4 cup of sauce on top of the tortilla, along with 1/2 cup of the cheese and 1/3 of the blanched asparagus.

Top with a second tortilla, and repeat until you have three layers of filling in the pan. Top with a final tortilla.

Sprinkle the remaining 1/2 cup grated cheese on the top tortilla. Cover the pan with foil.

Bake on the middle rack of a pre-heated 350-degree oven for 20 minutes, or until the asparagus has just cooked through and the cheese is bubbling.

Serve, cutting the tart into four sections. Makes four entree-size portions. You can make smaller slices, of course, if serving as a snack, a first course or as part of a larger meal.