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| 3-Ingredient Asparagus Tart |
Cousin Jules came over for Sunday Family Dinner (an established tradition here for our extended Connecticut family, whatever home we eat at) and announced that she had a new dish she found that she would be serving to us. Delicious?? Yup! And so simple (unless you decide to make your own puff pastry)! It's is a perfect appetizer or as part of a luncheon. The recipe came from The Pioneer Woman - follow the link for more photos.
The throw 'n go:
1 puff pastry box
8 oz. fontina cheese, grated
asparagus - about a pound, stalks popped and cleaned (get thin stalks)
Preheat oven to 425ºF. Place the puff pastry on a baking sheet. Sprinkle cheese over the puff pastry - cover it all. Line up the asparagus on top of the cheese. Place the sheet in the oven and bake for 25 - 35 minutes, or until golden brown puffy. When you remove the sheet, the pastry will be super puffy, but it will quickly deflate. Slice it into squares and serve.
Recipe by Jessica
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YUM!
'till we feast again!
xoabb
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