|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
'till we feast again!