The local asparagus is finally here and I celebrated with this amazingly tasty asparagus and mushroom galette with bacon, goat cheese and balsamic reduction! A galette is a freeform pie where the crust is rolled out on a flat surface, the 'filling' is placed on top and the edges are folded over to hold the filling in before baking until the crust is nice and crispy and golden brown. Of course sweet galettes are always welcome but I prefer savoury ones and using one of my favourite spring flavour combos, asparagus and mushroom, is pretty much perfect in my books! This galette is really easy to make, you really just cook some onions along with the mushrooms, throw them onto a pie crust with the asparagus, fold up the edges and bake! Being the cheese fanatic that I am I usually add cheese and goat cheese, blue cheese or feta are all great choices here. I like to finish this pie off with a sweet and tart drizzle of balsamic reduction and if you are a fan of bacon then you cannot go wrong in adding some! No matter how you slice it, this asparagus and mushroom galette with goat cheese and balsamic reduction is a fantastic way to welcome in spring and the fresh asparagus harvest!