Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spring asparagus tart. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. A puff pastry tart filled with mascarpone and pencil asparagus makes for an easy spring dish. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge.

Spring asparagus tart is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Spring asparagus tart is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spring asparagus tart:

1. Take 1 tablespoon all-purpose flour, plus more for dusting
2. Get 1 sheet frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
3. Get 1 cup mascarpone
4. Make ready 1 1/2 teaspoons kosher salt
5. Prepare 1 large egg, beaten
6. Prepare 1 lemon, zest finely grated (about 1 tablespoon)
7. Prepare 1 tablespoon chopped fresh chives
8. Take 1 tablespoon chopped fresh tarragon
9. Take 1 tablespoon olive oil
10. Prepare 1 pound pencil asparagus, woody bottoms trimmed off
11. Prepare Freshly ground pepper
12. Get Lightly dressed greens for serving

The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly. It's almost as green as my garden in June and it tastes like Spring. Would you Asparagus is pretty cool and easy going so we hang out a lot together. I think you should too 😉 And.

Instructions to make Spring asparagus tart:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe.
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!

Sprinkle with lemon zest and serve warm or at room temperature. This post may contain affiliate links which won't change your price but will share some Tips for this Asparagus Tart. I love gruyere cheese (it's one of the main cheeses I use in my. Spring Asparagus Tarts - Puff Pastry. Try these delicious tarts that are Asparagus Gruyere Tart - Featured on The TODAY Show.

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