Asparagus season has started! So the spring is truly here. it is some sort of obsession of mine to have asparagus in form or a nother as soon as local asparagus is in the shops. This spring has been really cold so season has been delayed at least by a week. This is how it looked last year in our market by vegetable sellers. This year I were able to only white asparagus. Oh well better than nothing. Green asparagus which I got was German..
This is a nice recipe. I have done it several times. Beauty of it is that you can make big tart or as I did this time small individual tartelettes. They are great as appetizer or enjoy them with wine or maybe take them with you to pick nick.
500g Asparagus spears
1 x 375g Pack of ready-rolled puff pastry
4 Egg yolks
200g Crème fraiche
200g Freshly grated Parmesan (or any other hard cheese like cheddar)
2 tbsp Grainy mustard
Sea salt and freshly ground pepper
Beaten egg for brushing
couple of spring onions
- Clean the asparagus and trim any white ends or peel with a vegetable peeler.
- Half the spring onins and cut them same length as asparagus which you are using.
- Remove the pastry from the fridge 10 minutes before use.
- Preheat the oven to 220C
- Unroll the pastry and place on a baking sheet.
- Take a sharp knife and divede the dough in six individual tartlettes.With the point score a line round the pastry about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg. I had enough dough to make small edges for each tartelette.
- Mix together the crème fraiche,100g of the parmesan, egg yolks, chives, horseradish and season and spread over dough
- Lay the asparagus and spring onion in a neat line, all the tips facing the same way inside the border of the pastry.
- Sprinkle parmesan over the tartelette.
- Place in the oven for 35/40 minutes until golden brown and cooked (turn the oven down to 190c if the pastry is beginning to catch).
- Serve with a fresh tomato and watercress salad.