I love asparagus. I find it very attractive and very “elegant”, if I may call it like this. Chic. Yes, this might be the perfect word for it -”chic”. And no matter how you’d cook it, it manages to preserve its elegance.
For example, an asparagus tart it is expected to be something extraordinary: happy and full of color, fine and light. And it could tansform your dinner in a mini culinary feast.
-1 sheet of puff pastry
- 2 eggs (one beaten for crust and one for the filling)
- 100g ricotta cheese
- 2tbs heavy cream
- 50ml milk
- 2-3 tbs grated parmesan
- salt to taste
- pepper to taste
- a bunch of asparagus trimmed ( 10- 12)
- Heat oven to 190°C
- Unfold the pastry sheet and brush it with beaten egg. Fold the long edges of the pastry rectangle (cca 1cm) and brush them with egg. Do the same with the short edges. Fold again the long sides and brush with egg. Prick the inside of the shell with a fork and cut with a knife through the folded edges to allow the pastry to puff up. Bake for 15′ until golden brown.
- Set aside to cool a bit. If the inside of the shell puffed up while baking press it down before pouring in the filling.
- Turn oven down to 175°. Mix together the egg, ricotta, cream, milk, parmesan, salt and pepper. Pour the mixture into the baked tart. Lay the asparagus (I put the asparagus in hot salted water for 1′ before – they were very thin – otherwise bring them to simmer and cook for 3′) on top of the ricotta mixture, sprinkle some grated parmesan and some pepper on top and bake for another 15-20′ or until golden brown.
You’ll get one of the most delicious tart you’ve ever prepared.
You may serve it hot or cold.
The result is quite impressive.