Chef Johns Asparagus Tart Recipes

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CHEESY ASPARAGUS TART



Cheesy Asparagus Tart image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons salted butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese
1 cup ricotta
1 teaspoon chopped fresh thyme
12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
  • Preheat the oven to 450 degrees F.
  • Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
  • Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
  • Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
  • Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
  • Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART



Crispy and Delicious Asparagus and Potato Tart image

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Steps:

  • Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
  • Preheat the oven to 375 degrees F.
  • Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
  • When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

GRILLED ASPARAGUS TART



Grilled Asparagus Tart image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon sea salt
4 ounces butter, cold, diced
1/2 cup ice water
28 asparagus spears
Olive oil, to coat
1 lemon, zested
Salt
Pepper
8 thin slices pancetta
6 ounces chevre
8 eggs

Steps:

  • For the tart:
  • Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown.
  • For the grilled asparagus:
  • In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness.
  • To finish:
  • Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy.

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S TOMATO TART



Chef John's Tomato Tart image

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 1h15m

Yield 4

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
  • Freeze dough until firm, about 10 minutes.
  • Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
  • Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
  • Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
  • Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g

FONTINA ASPARAGUS TART



Fontina Asparagus Tart image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Pastry Appetizers

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

ASPARAGUS GRUYERE TART



Asparagus Gruyere Tart image

A simple to prepare and lovely to look at asparagus tart, perfect for an Easter brunch or any time! Posting for safe keeping! Source: Canadian Living Magazine

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 40m

Yield 2 tarts, 12 serving(s)

Number Of Ingredients 7

2 lbs asparagus, trimmed
1 (450 g) package puff pastry, all-butter, thawed
2 tablespoons Dijon mustard
1 1/2 cups gruyere cheese, shredded
1/2 teaspoon black pepper, freshly ground
1 egg
1 tablespoon milk

Steps:

  • Line 2 baking sheets with parchment paper or grease well.
  • Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
  • Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
  • Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
  • Spread evenly with mustard, leaving 1 inch border around the edges.
  • Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
  • In a small bowl, beat egg with milk; lightly brush over the pastry border.
  • Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
  • To serve: cut each tart into 6 pieces, serve warm or cold.

Nutrition Facts : Calories 288.1, Fat 19.4, SaturatedFat 6.4, Cholesterol 30.5, Sodium 184.4, Carbohydrate 20.4, Fiber 2.2, Sugar 1.4, Protein 9.3

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