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
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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