Tag Archives: Asparagus

Spring Vegetable Tart

6 May

It is asparagus season, this makes me very happy. Asparagus is one of my favorite vegetables because it tastes great and can be used in so many different types of recipes. Asparagus is great all by itself, in a salad, hot or cold, roasted or steamed…I could go on forever.

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Now when most people think of tarts they think dessert, I know I always did, until I began to cook and opened my mind to all kinds of new things in the world of food. According to Wikipedia “a tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.” So when I was looking for something to bring to my sisters that was a bit different than the usual, I found a recipe for an Asparagus Leek Tart, it was perfect.

Ingredients

4 small leeks or 2 large leeks, white and light green parts only, sliced and rinsed well

1 Tbsp butter

1 Tbsp olive oil

1 bunch asparagus, trimmed and cut into small pieces

1 sheet of frozen puff pastry, thawed

1/3 cup milk

2 eggs

1 cup grated Gruyere cheese

1 heaping tsp of fresh lemon thyme or regular thyme if you don’t have lemon thyme

1 tsp of fresh parsley, chopped

salt and pepper to taste

2 Tbsp concentrated balsamic vinegar

Directions

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or line with foil and grease lightly with shortening or butter. Set aside.

 

Melt butter and olive oil together in a sauté pan over medium heat. Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and remove from heat and keep to the side. While the leeks are cooking blanche the asparagus for two minutes in boiling water and then put into ice water to stop the cooking. Add asparagus to the leeks and set aside.

 

On a lightly floured surface roll out puff pastry dough into a rectangle and transfer to the prepared cookie sheet. Using a fork score around the edges to create a crust and pierce the dough all over so that it doesn’t puff up too much in the middle.  Bake for 10 minutes.

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While the pastry is cooking whisk together the eggs and milk in a mixing bowl until well combined. Add cheese, thyme, parsley, salt and pepper to taste and mix well.

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Once the 10 minutes is up, remove the puff pastry from the oven and reduce heat to 400 degrees. Using a fork gently push the air out of the center of the dough so that it flattens in the center.

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Scatter the asparagus and leeks evenly on the dough, pour the egg and cheese mixture over the vegetables. Bake for 20 to 25 until set. Remove from oven and let cool. Drizzle with concentrated balsamic vinegar, serve and enjoy!

 

Thank you The Life Jolie for this delicious recipe!

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Summer Salad Series III: Hearty Roasted Veggie Salad

28 Jun

This is the perfect salad for a healthy summer meal, the potatoes and chick peas make it a bit heartier than a typical salad. For those of you who need protein you can always add chicken or salmon. And the balsamic dressing for this salad is super simple and really delicious, you should definitely keep it handy and use it for other salads!

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Ingredients-Salad:

12 asparagus spears, ends cut off and cut in half

1 cup red potatoes, quartered

1 Tbs extra virgin olive oil

1 Tbs balsamic nectar or vinegar

Salt and pepper

2 cups arugula or baby spring greens (I’m not a fan of arugula)

1 avocado, sliced

1/2 cup canned artichoke hearts, halved

1/3 cup canned chick peas, drained and rinsed

Ingredients-Dressing:

4 Tbs extra virgin olive oil

2 Tbs balsamic nectar or vinegar

1 Tbs freshly squeezed lemon juice

Pinch of dried oregano, basil, garlic powder, salt and pepper

Directions:

Preheat oven to 400 degrees F. Toss the potatoes and asparagus in the olive oil, balsamic vinegar, salt and pepper. Roast the potatoes on a baking sheet for 20 minutes, tossing once or twice during that time. Add the asparagus to the potatoes and roast for another 10 minutes. Once the vegetables are done remove from oven, let cool for a bit.

While the vegetables are roasting, whisk together the dressing ingredients and set aside.

To assemble, grab a nice big bowl; add lettuces, then add the rest of vegetables and sprinkle with the chick peas. Whisk the dressing before drizzling it over the salad and there you have it! Super easy, super healthy and super yummy!

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*Napkin by Patio Fashions

Recipe from Pumpkin and Peanut Butter

Summer Fresh Veggie Pasta

27 Jun

I love pasta. I love artichokes and asparagus. If you love all of those things then you will love this dish! It is great summertime dish that is quick and easy. The freshness of the lemon and crisp summer vegetables are just delicious in the light cream sauce.

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8 ounces of your favorite pasta-cooked according to package directions

1 Tablespoon olive oil

1 14 ounce can artichoke hearts, drained and rinsed, cut in half

1 Bundle asparagus, sliced into small pieces

1 Tablespoon fresh squeezed lemon juice

1 or 2 cloves of garlic, depends on your taste for garlic

2 Tablespoons butter

2 Tablespoons flour

1 cup milk, I used 2% but you can use whatever you prefer

Salt and pepper to taste

Shaved parmesan cheese

Put olive oil in large saute pan over medium heat. Add asparagus and lemon juice, cook for about 5 minutes and then add artichoke hearts. Cook together for about another 4 minutes. Remove the vegetables to a bowl and set aside.

Add butter to pan and melt, add garlic to melted butter. Saute until garlic is fragrant. Add flour and stir, the mixture will thicken. Slowly add milk and keep stirring until the mixture becomes smooth. Add drained pasta and stir to coat. Stir in vegetables and season with salt and pepper to taste.

Serve with grated parmesan cheese, lemon slice and enjoy!

From Tarts to Tartines

26 Apr

The definition of a tartine is a “fancy French open faced sandwich topped with a rich spread”, what could be bad about that?…  And now that asparagus season is in full swing here is a very easy, very yummy asparagus tartine; the perfect hors d’oeuvre.

Tartine a la Asparagus!

Tartine a la Asparagus!

1 lb Asparagus, trimmed and cut into 2 inch pieces

2 Tbsp Olive oil

Sea Salt

Pepper

1 Loaf crusty rustic bread

1/4 Basil pesto

1 Cup ricotta cheese

2 Scallions, chopped

Heat oven to 325 degrees. In a large bowl toss the asparagus with 1 Tbsp olive oil, salt and pepper. Spread asparagus out on baking sheet and roast in oven for about 8 minutes until tender but not mushy.

In the meantime cut bread into thin slices, put on baking pan and brush with remaining olive oil. Bake for about 5 to 8 minutes until slightly crispy.

Combine pesto with ricotta cheese to create the spread. To assemble, spread the ricotta mixture on each slice of bread, top with two or three pieces of asparagus and sprinkle with sliced scallions. Arrange on a pretty platter and serve’m up!

 

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