It’s a fleeting season—this asparagus thing. But when it’s here-it’s here. Asparagus in neat bundles at Saturday morning Farm Markets, asparagus standing in trays of water at produce stands by the side of the highway, and, if you’re fortunate, a plastic wrapped asparagus bouquet shared by a friend with a few extra spears. Steamed, roasted, in soup and salads—enjoy to your heart’s content. For a fast and fancy treat, try this baked asparagus tart in puff pastry. Easy directions, short prep—great taste.
- About 20 asparagus spears—washed, trimmed and woody stalks peeled
- 1 sheet puff pastry, defrosted
- one 8 oz pkg cream cheese, softened
- about ½ cup grated parmesan cheese
- 2 eggs—1 separated
- A little thyme, fresh or dried
- Zest of 1 lemon
- Salt and pepper
Toss asparagus with a little olive oil, garlic powder and salt and pepper. Line baking sheet with parchment—on slightly floured surface, roll out puff pastry into rectangle to fit baking sheet. Mix cream cheese, parmesan, 1 egg and 1 egg yolk, thyme, lemon zest and salt and pepper. Place pastry on baking sheet–gently score a 1” border, careful not to cut through the pastry. Spread cheese mixture inside borders of pastry–arrange asparagus on top. Beat remaining egg white and brush on pastry border. Bake in preheated 425’ oven for 20-25 minutes—until pastry is golden brown and crisp. Cool 10 minutes before cutting.
The Kitchen Hive