Monday

Savory Fresh Asparagus Tart



When aspargus comes into the market in early spring I love to eat it simply steamed until crisp tender, sprinkled with sea salt, drops of fresh lemon juice and maybe a drizzle of olive oil or melted butter.



After my fill of it simply prepared, I serve it in other ways ~ it is really one of the more versatile vegetables, in my opinion.





Leftover steamed-just-until-crisp-tender asparagus is fabulous prepared this way ~ any kind of your favorite crust.

Baked off until nicely browned and crust crispy...





I love the way it puffs up while baking.
It will sink back down as it cools~ but don't worry it tastes delicious!









I used frozen puff pastry this time, (thinly rolled) and placed it in a shallow fluted French tart pan, with removable bottom.







There are many other versions, I just use a basic quiche filling, eggs, cream or milk, grated Gruyère and shredded Parmesano Reggiano cheeses, with a few scraping of fresh nutmeg. (Sometimes a tablespoon or two of finely minced, sauteed shallots or yellow onion, if you like.)



Bake in a hot oven until the egg mixture is set, and the crust is nicely, and deeply browned. The asparagus don't look very pretty after being baked, so before assembling, I reserve a couple of "just steamed" spears for garnish.



Served with a green salad, or marinated tomatoes ~ it's a lovely luncheon, or a good dinner.












13 comments:

  1. oh you are killing me! and that oven shot... you don't need to change a thing, you are doing it 100% perfect every time! always mouth watering!

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  2. Hi...I was looking for recipe to make for dinner this coming weekend and I thought of your blog! I went out to dinner this past weekend and had a steamed salmon with honey mustard, and steamed asparagus. I was looking for a recipe for asparagus..then guess what I found posted on your blog! My dinner for this weekend! Huggy Hugs!

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  3. Hi Mari!

    Looks fabulous as usual. :-) I have some lovely asparagus in my refrigerator just waiting to fill its destiny. I also have Gruyere, one of the best cheeses on the planet, on hand. Mmmm. Can't wait to try this.

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  4. Oh, Mari, this is just beautiful. I love asparagus and this would be so good for a brunch, or for Easter, or just for me. I know I'm going to make it soon.
    Audrey

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  5. Great looking pics, a fine dish for a lunch or brunch.

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  6. Mary..I just yesterday blind baked some shells to make Quiche for my DD tomorrow..
    I hope mine lok as good as yours!

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  7. This is funny because I was thinking quiche this morning!
    Love the looks of this one and love the puff pastry idea!

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  8. OMG this looks good. I love puff pastry. I've got that on hand as well as some asparagus. Maybe I can make this one night this week -

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  9. This looks tasty! I love asparagus - what a great way to enjoy it.

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  10. beautiful! im huge fan of asparagus and i cant wait to try this!

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  11. Puff pastry is a wonderful idea for the crust. Clarice

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  12. This is so lovely.
    I love asparagus, gruyere and puff pastry, how it not be delicious?

    It's spring and asparagus is plentiful. I think I will make a version of this soon!

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