Hello everyone, Jess here.
There’s nothing quite like fresh asparagus in the springtime. Aside from some tunnel spinach, it’s essentially the first crop that wakes up from the winter doldrums and makes you realize that the Summer CSA is just around the corner. The crunch, the taste, the fact that it’s packed with vitamins and nutrients, what’s there not to like?
Fresh asparagus from the farm is a real treat, as you can just munch on and enjoy it raw as it’s so tender and sweet.
Today, we’re leaving the recipe itself up to Chef John of Food Wishes, which was brought to our attention by Fellow Springdellian Dawn DeMeo (thanks, Dawn!)
Asparagus Tart Recipe
Ingredients:
1 6X9 sheet of thawed puff pastry (I accidentally went with a full sheet as you’ll see, read on)
1 bunch fresh asparagus, trimmed (aka snap hard ends off)
1 tablespoon dijon mustard
1 1/2 teaspoons creme fraiche (or sour cream)
pinch of cayenne pepper
pinch of ground black pepper
pat of butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
First, snap the tough ends off of the stalks (save them for a delicious soup stock!)
Roll the edges of your puff pastry to form a crust.
Poke holes (or dock) your pastry dough.
After the pre bake, deflate your puff pastry.
You’ll end up with something like this.
Spread your dijon-based sauce lightly on the crust.
The asparagus ideally should go to the edge, but my square of pastry dough was a bit ambitious.
When In doubt, throw more veggies at it!
This came out quite pretty and was most delicious!
Toss on a nice runny poached egg and yo’ve got yourself a meal!
Hope you enjoy this walk on the sunny side of asparagus!