Prep: 15 min

Ready: 30 min

Servings 2-3

It has been a crazy few weeks with the COVID-19 situation. Finding what to do and what to cook can be somewhat of a challenge. I purchased some asparagus the last time I was brave enough to go to the grocery store, and I found a puff pastry in our freezer. I have been trying to use up some of the refrigerator and freezer items lately, and thought I would get creative with some Gruyere cheese and the fresh asparagus. This is a modification of a Martha Stewart recipe which is very simple to make. Since it’s springtime I thought this would be a nice treat. However, it might be hard to tell it is spring because this morning our yard was covered with snow! Yuck! I’m sick of being confined to the house. At least my wife and I can get out to walk our dog, Fritz.

Stay safe and healthy during this challenging time. We will all get through this together.

Ingredients

• 1 lb. asparagus, trimmed

• 1 sheet frozen puff pastry, thawed

• All-purpose flour, for dusting

• 2 cups grated Gruyere cheese or as a substitute fontina cheese

• 2 large egg yolks

• 3 Tbs. whole milk

• Salt and freshly ground pepper

• 2 tsp. extra-virgin olive oil

Directions

1. Remove the puff pastry from the freezer or refrigerator and let it rest until it’s room temperature.

2. Preheat the oven to 400 degrees F.

3. Wash the asparagus in a colander and trim the ends off the asparagus.

4. In a large skillet or pan, bring the water to a boil and cook the asparagus until it turns a bright green color and is tender (approximately 5 minutes). Do not overcook it.

5. On a parchment-lined baking sheet, roll out the puff pastry and poke the surface several times with a fork. Bake it in the oven on the middle rack for 10 minutes or until it becomes golden brown.

6. While the puff pastry is in the oven, whisk together the egg yolks and milk in a medium-sized bowl.

7. Remove the puff pastry from the oven and place the cheese on top of the pastry leaving about an inch on all sides. Sprinkle or brush the olive oil on top of the cheese and then arrange the asparagus side by side on top. With a brush, coat the asparagus with the egg mixture. Sprinkle with salt and pepper.

8. Put the pan back into the oven and bake for 15-20 minutes or until the pastry puffs up and the cheese has melted. Remove from the oven and let cool for 5 minutes before serving.

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Asparagus Tart

This is a very easy to make spring meal.

Course Appetizer, Main Course, Side Dish, Brunch

Prep Time 15 minutes

Cook Time 33 minutes

Ingredients

• 1 Lb. asparagus trimmed
• 1 sheet puff pastry thawed
• 2 cups Gruyere cheese grated (fontina cheese can be used as substitue)
• 2 eggs yolks
• 3 Tbs. whole milk
• salt and freshly ground pepper
• 2 tsp. olive oil extra virgin

Instructions

1. Remove the puff pastry from the freezer or refrigerator and let it rest until it's room temperature.

2. Preheat the oven to 400 degrees F.

3. Wash the asparagus in a colander and trim the ends off the asparagus.

4. In a large skillet or pan, bring the water to a boil and cook the asparagus until it turns a bright green color and is tender (approximately 5 minutes). Do not overcook it.

5. On a parchment-lined baking sheet, roll out the puff pastry and poke the surface several times with a fork. Bake it in the oven on the middle rack for 10 minutes or until it becomes golden brown.

6. While the puff pastry is in the oven, whisk together the egg yolks and milk in a medium-sized bowl.

7. Remove the puff pastry from the oven and place the cheese on top of the pastry leaving about an inch on all sides. Sprinkle or brush the olive oil on top of the cheese and then arrange the asparagus side by side on top. With a brush, coat the asparagus with the egg mixture. Sprinkle with salt and pepper.

8. Put the pan back into the oven and bake for 15-20 minutes or until the pastry puffs up and the cheese has melted. Remove from the oven and let cool for 5 minutes before serving.