Category Archives: Asparagus

Asparagus and Gruyere Tart

02edf08_e_vertThis is a super easy appetizer or springy brunch item, but it looks and tastes like it came from a Parisian bakery. I made it today for our choir Easter brunch and it was amazing! I predict we will be seeing more of this. Happy Spring!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2 cups grated gruyere cheese
  • 1-1/2 pounds asparagus, medium size
  • 1 tablespoon olive oil
  • Salt and pepper
  • Flour for work surface
  1. Preheat oven to 400 degrees. Roll out the puff pastry on floured work surface into a 16-by-10-inch rectangle. Place pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.    Recipe from Martha Stewart.

Salmon Chowder with Asparagus

Ingredients

1 lb salmon fillet
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 cup chopped onion
1 cup chopped leeks  (substitute with + cup of onion if no leeks available)
2 tbsp butter
4 cups water
1 cup shredded potato
4 potatoes (~ 1 lb) cut into chunks
1 1/2 cups chopped fresh  asparagus (15 stalks)
1 tbsp minced fresh tarragon (if dried, use less)
1 cup light cream (or milk to be healthier)
1  1/2 tsp salt
1/2 tsp black pepper

Directions

Preheat oven to 400.  Set salmon, skin-side-down, in greased baking pan. Sprinkle with salt and pepper; top with garlic.  Roast 15 minutes until cooked through.  Set aside.

Saute onion and leeks in butter.  Add water, bring to a boil.  Add potatoes and simmer 30 minutes.  Add asparagus and tarragon; simmer 10 minutes longer.  Stir in cream.  Pull salmon from skin, break into large chunks, and add to chowder.  Stir in salt and pepper to taste.  Yield: 6 servings.