Wednesday, April 21, 2010

Now We're Cookin...Asparagus!

Like the Spring rains here in NorCal
asparagus is super abundant at all the markets
and we're loving it!
Whether grilled or roasted in a really hot oven,
it is so fantastic with ends trimmed, lots of fresh pressed garlic
and plenty of olive oil to coat along with S&P.
The caramelization happens quickly, bringing it to perfection.
On a similar but different note...
I decided to try this simple yet
delicious sounding recipe from
Asparagus Tart
  • flour for dusting
  • 1 sheet frozen puff pastry, thawed
  • 1/2 red onion, thinly sliced
  • 1 cup grated Leerdammer cheese, or other Swiss-type cheese (Gruyère, Emmentaler)
  • 1 bunch asparagus, washed and trimmed evenly
  • 2 tbsp olive oil
  • salt and pepper
Preheat oven to 400°. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on parchment paper or a Silpat on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 1o minutes.
Meanwhile, heat 1 tbsp olive oil in a pan.  Sauté the red onion in the oil over medium high heat until caramelized and golden, about 10 minutes.  Take the onion off the heat and set aside.
Remove pastry shell from oven.  Sprinkle the grated cheese inside the “shell, avoiding the outer 1″ crust.  Arrange the red onion over the top of the cheese, spreading it out evenly.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese and onion, alternating ends and tips. Brush or spray with olive oil and season with salt and pepper. Bake until spears are tender, about 15 minutes.
It really is so simple, elegant, practically a whole meal.