THE BRONX - Aliya LeeKong, chef and cookbook author of "Exotic Table" showed News 12 how to put together a healthy spring vegetable tart.
LeeKong adds about 10 ounces of goat cheese, a little bit of lemon juice, heavy cream, creme fralche and three egg yolks.
She then chops up some ramps, and blanches asparagus and fiddlehead ferns in boiling water.
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She accompanies the tart with a kale salad that has some crumbled fresh cheese, pomegranate and pears. She serves it with a pomegranate vinaigrette.