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Asparagus. One of my favorite spring vegetables. I love seeing the bunches of green, purple and white spears eagerly waiting to be purchased.

I was in France just a month ago and the markets were filled with fresh-from-the-field asparagus. It was here that I was inspired to make a springtime tart of asparagus.

Select stalks with firm tips; you don’t want them to bend easily. The fresher the stalk, the firmer it is. Size doesn’t really matter. The thicker the stalk the longer it takes to cook. Be sure to pick a bunch that is somewhat uniform. What’s the difference between the colors? The white variety is grown in the dark, therefore lacking the chlorophyll that makes it green. It’s said to be less bitter. The purple loses its color when cooked. I haven’t found a noticeable difference in taste, but a difference in price. The usual green variety is fine for me.

I saw a pretty tart on marthastewart.com that served as my inspiration. Her tart used frozen puff pastry. I never have that in the house. I was going to make dough, but the pastry flour I had on hand wouldn’t have complemented the asparagus. It’s made from wheat berry and has more of a shortbread consistency. I wanted something lighter.

I usually have ready-to-bake pie crust on hand, but accidentally I picked up crescent rolls instead. Hmm. A similar consistency to puff pastry, would this work? Yes it did.

I used Devo Olive Oil’s Eureka Lemon EVOO. Substitute with your favorite extra-virgin olive oil and squeeze the juice from 1/2 lemon to use along with your EVOO.

Serve this as an appetizer or with a mixed green salad.

Asparagus and Rosemary Jack Tart

asparagus tartWhat you need:

  • Ready to bake crescent rolls (8-pack)
  • 1 bunch asparagus, washed and trimmed
  • 2 c shredded Boggy Meadow Rosemary Jack cheese (sub with Swiss, Gruyere, etc)
  • 3 tbs Devo Olive Oil Eureka Lemon EVOO
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 375˚.
  • Remove rolls from refrigerator.
  • Prepare baking sheet (line with parchment paper.)
  • Unroll dough onto baking sheet to form one lg rectangle.
  • Gently press seems together.
  • Lightly score the inside of the rectangle, leaving about a 1” margin.
  • Sprinkle with shredded cheese.
  • Trim asparagus to fit width of tart.
  • Place single layer of asparagus within margin of rectangle, alternating spear top and end.
  • Brush with EVOO.
  • Season with salt and pepper.
  • Roll up edges to meet asparagus.
  • Bake until asparagus is tender, about 20 min.
  • Cool before cutting.

I cut mine into long strips allowing two spears per slice.

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