This Easter we tried a new twist on our asparagus side dish and we loved it! We adapted this recipe from Food Network Kitchen making just a few tweaks. The whole family really enjoyed this new dish and requested we make it often. Whether you make it for a side dish, appetizer, or for brunch it will definitely be a hit! Enjoy 😋
Springtime Asparagus & Cheese Tart
- 1 large bowl for ice bath
- 1 11" x 15" rimmed baking sheet inside measurement
- parchment paper
- 1 large skillet
- 1 bunch asparagus , trimmed approximately 1-1.5" only.
- 1 sheet frozen puff pastry , thawed
- all-purpose flour , for dusting
- 1 cup fontina cheese , grated
- 1 cup gruyere cheese , grated
- 2 Tablespoon minced shallot , may substitue with minced onion
- 2 large egg yolks
- 3 Tablespoons whole milk
- 1/4 tsp ground nutmeg
- Kosher salt
- fresh ground pepper
- 2 tsp EVOO
- 1 tsp lemon zest
- Fill a large bowl with ice water and set aside.
- In a large skillet bring 1" of water to a boil. Add the asparagus and cook for 2-5 minutes until bright green, crisp tender depending on the thickness of the asparagus. Drain and transfer to the ice bath to stop cooking; drain & pat dry with paper towels. Set aside.
- Preheat oven to 400°F.
- On a lightly floured clean surface, roll out thawed puff pastry into an 11" x 15" rectangle (to fit your pan). Line your baking sheet with parchment paper then transfer the rolled-out pastry into the pan. Prick all over with a fork.
- Bake until light golden brown, about 10-12 minutes. Remove from oven and let cool in the pan.
- While cooling the puff pastry, mix the fontina, gruyere, shallot or onion, egg yolks, milk, nutmeg, salt & pepper in a bowl until combined.
- Once puff pastry is cooled, spread the cheese mixture evenly over the puffed pastry, leaving a 1" border on all sides.
- Toss the asparagus with EVOO, 1/4 tsp salt, and pepper to taste. Arrange asparagus onto the tart and bake until the cheese mixture is slightly puffy, 15-20 minutes. Garnish with lemon zest.
- Serve warm or at room temperature.