When my friend Susan, of The Spice Garden, shared these Asparagus Tarts with Lemon and Cream I knew I had to make them straight away. The combination of glorious fresh spring asparagus, a creamy parmesan cheese sauce, and crispy flaky puff pastry. Ooh la la! This dish is the very definition of spring eating!
We enjoyed these tarts all on their own, but I think they would be wonderful served alongside some scrambled eggs. A little mimosa, glass of champagne, white wine, or maybe even a peach bellini would be a nice way to top things off.
Asapargus Tarts with Lemon and Cream
Recipe by Nigel Slater, also found at
Makes 5
Ingredients
1 box puff pastry sheets, cut into five rectangular strips about 3" wide and longer than the asparagus
10 perfect asparagus spears, blanced for 2 minutes in boiling water and place in an ice bath
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
black pepper, to taste
1 teaspoon yellow mustard, or to taste* Optional
flat leaf parsley, a few sprigs, finely chopped
zest of ½ lemon
Note: I added a teaspoon or so or mustard to the cheese and cream base.
Making the Tarts
Preheat the oven to 400F. Place the puff pastry strips on a rimmed cookie sheet and score a rectangular "frame" in the dough with a sharp knife. Dry the blanched asparagus spears on paper towels while you make the cream sauce. Place the cream and cheese in a small saucepan and stir over low heat until the cheese is almost melted. Drizzle a generous teaspoon of the sauce on the inner rectangle space of each pastry strip. Lay the spears atop the sauce, and drizzle the rest of the sauce over top the spears. Sprinkle on the black pepper. Bake for 15 - 20 minutes in the preheated oven or until the pastry is golden and the sauce is bubbly and golden. Serve right from oven.
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These caught my eye when Susan made them as well. They are perfect for a spring brunch and I like your idea of serving them with scrambled eggs and a mimosa.
ReplyDeleteAn absolutely delightful dish-DELICIOUS! Served late morning with mimosas …divine!
ReplyDeleteVelva
Ooh la la is right! I'd love these and need to pin these.
ReplyDeleteI wrote a comment but I'm not sure that it posted. Gah! These sound so good! I'd love a glass of prosecco and maybe a frisee salad and I'd feel so sophisticated, eating these! Pinning for sure!
ReplyDeleteThese look absolutely gorgeous. I was captivated by them when Susan made them too, and I can't wait for asparagus season to try them. As for the liquid accompaniments - I would probably need one of each - purely in the interests of research and trying to determine which one is best of course :-)
ReplyDeleteOh yes, this looks good! This looks great for lunch and dinner too! The asparagus with the creamy sauce and flaky pastry looks simply gorgeously delicious!
ReplyDeleteI miss puff pastry and will need to find a gluten free alternative to these babies. This is worthy of a magazine cover, Kim. Wish we were neighbors!
ReplyDeleteI love savory tarts for spring and summer eats! Love that these are both nutritious and indulgent at the same time.
ReplyDeleteFresh Asparagus has become one of my favorite veggies. And these tarts look wonderful.
ReplyDeleteThese tarts are so very pretty--between you and Susan, you have me craving them. I'll have mine with that mimosa (or two) please! ;-)
ReplyDeleteYummy, these tarts look absolutely delicious. Only 10 days and the asparagus season is over in Germany. I have to hurry
ReplyDeleteBeautiful tarts Kim! Love the asparagus peaking through, inviting one to enjoy!
ReplyDelete