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"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony." 
Fernand Point (1897-1955)

Asparagus Tart

I made this for girl's night and it was a HUGE hit. It's easy and impressive, try it.

Asparagus Tart

1 lb. asparagus, trimmed
1 puff pastry sheet, thawed
1 cup grueye cheese, grated (I used a less expensive domestic grueye)
1 T. extra virgin olive oil
2 T. fresh lemon juice
zest from one lemon
1/2 t. salt
1/2 t. fresh ground black pepper

Preheat oven to 400 degrees. Trim and blanch asparagus in boiling water just until fork tender, plunge into ice water to stop cooking and set color. Mix lemon juice, olive oil, lemon zest and salt and pepper, set aside. Thaw puff pastry sheet and put onto parchment paper line baking sheet. Bake for 10 minutes. Remove from oven and sprinkle half the cheese on the pastry. Top with asparagus. Spoon lemon olive oil mixture over top. Top with remaining cheese and sprinkle a little paprika on the top. Pop it back into the oven for another 10 to 12 minutes. Slide from baking sheet to serving plate. Serve warm.

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