Hands down, Ben's favorite vegetable is asparagus and I am always on the hunt for another recipe that contains the spring time veggie!
Pictured above is the tart prior to baking!
I stumbled upon this asparagus recipe in a newspaper and give it a thumbs up for sure! It is relatively quick and easy which is a bonus!
Puff pastry is a favorite at our house and as I mentioned asparagus tops my husband's list of veggies! Beyond those ingredients you have ricotta and either Parmigiano Reggiano OR Pecorino Romano...oh my!
As always, the puff pastry does it's thing by being beautiful and tasty with no effort by the home cook!
1 tablespoon olive oil
1 large shallot, chopped finely
1 pound asparagus
1 sheet puff pastry, defrosted
1/2 cup Ricotta
1/2 cup shredded cheese (Parmigiano Reggiano or Pecorino Romano)
1/2 teaspoon salt
Freshly ground pepper, to taste
1 egg yolk, beaten with 1/2 teaspoon water
Preheat oven to 450 degrees
Heat olive oil in saute' pan, add shallot and saute' for a couple of minutes over medium heat.
Wash and trim asparagus (cut in 4" pieces)
Add the asparagus to the pan with shallots and cook until crisp-tender
Remove the shallot/asparagus mixture to a paper towel lined plate to drain the extra olive oil.
Roll the pastry to a 10 X 16 inch rectangle on a sheet of parchment paper that has been dusted with a small amount of flour. Transfer the parchment paper to a large cookie sheet (with pastry).
Spread Ricotta evenly on pastry up to an inch from the edge-place asparagus mixture on top of Ricotta and sprinkle your choice of shredded cheese over all. Top with salt and pepper!
Brush edge of pastry lightly with the beaten egg/water mixture.
Bake until pastry is lightly golden!
I hope you enjoy this tart!