Locally grown asparagus is one of the great treats of Spring. It’s only in season for a couple of months, but when it comes, it comes thick and fast. Great on its own with melted butter, it adds a real touch of class to this simple but yummy tart. This recipe was created by Annie Bell and can be found in The Meat Free Monday Cookbook.
- 1 pound finger-thin asparagus spears
- 8 ounces puff pastry
- 2/3 cup crème fraîche
- 1/2 teaspoon Dijon mustard
- 2 tablespoons freshly grated vegetarian
- 2 medium organic egg yolks
- sea salt and freshly ground black pepper
Preheat the oven to 400°F. Bring a large pan of salted water to a boil. Cut the asparagus spears where they begin to become woody. Add to the pan, bring back to a boil and cook for 4 minutes. Drain and refresh in cold water. Remove and dry on a clean towel.
Roll the pastry thinly into a rectangle 16 x 8 inches and trim to neaten the edges—if you don’t have a baking sheet large enough, adjust the dimensions accordingly. Lay the pastry on the baking sheet. Blend the crème fraîche, mustard, Parmesan, 1 beaten egg yolk, and seasoning together in a bowl. Spoon this cream over the pastry, leaving 1 inch of pastry clean around the borders. Place the asparagus on top in a single layer. Beat the remaining egg yolk and paint the pastry borders. Bake the tart for 30 minutes.
Serve 5 minutes out of the oven, although it is excellent cold.
This Recipe's Ingredients:Pear
Servings per Recipe:Amount per Serving
Calories from Fat: 623
Total Fat: 69.2g
Saturated Fat: 34.6g
Dietary Fiber: 2.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.