Here in Seattle, it’s been a loooong, wet winter. I feel like I’m chomping at the bit for the first sign of spring. I’ve noticed that the spring produce is making it’s way into the grocery, a sure sign of better (and brighter) days to come! One of my true loves is now in season: asparagus. Claire whipped up this yummy and pretty asparagus tart recipe, perfect for some brunch-time sharing.
How to Cook Asparagus: A Springtime Asparagus Tart
Asparagus is definitely one of my favorite vegetables that pop up at farmers markets during springtime. First, its unique, slightly nutty and earthy flavor is unlike any other vegetable, making it a great addition to a variety of dishes. I can usually tell when this vegetable is incorporated in a dish — and that’s not a bad thing at all in my book!
Second, asparagus is incredibly versatile and can be cooked in many different ways, from steaming and roasting to grilling and stir-frying, each method bringing out different flavors and textures. There are so many options! And, lastly, asparagus is also a highly nutritious vegetable, packed with vitamins, minerals, and fiber, making it a great addition to your meal plan.
You might also enjoy:
How to cook asparagus 3 ways! Including this baked asparagus wrapped in puff pastry with everything bagel seasoning. So yummy.
A Gorgeous Springtime Asparagus Tart Recipe
- 1 package phyllo dough defrosted
- 4 tablespoons butter melted
- 12-15 stalks asparagus washed
- 2 large shallots thinly sliced into rings
- 1 egg
- 1 egg yolk
- 1.5 cup ricotta
- 2 tablespoons flour
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- grated parmesan cheese for garnish
- The night before you make the tart, take the box of frozen phyllo dough out of freezer and allow it to defrost in fridge. The next day, in a blender or food processor, place ricotta, shallots, egg plus egg yolk, flour, salt, pepper and nutmeg. Blend well, then refrigerate at least 30 minutes, which will keep it from spreading too quickly when it’s poured on the phyllo.
- Preheat oven to 425F. Wash the asparagus and break off the bottom end of each stalk. This part is tougher and usually lighter in color and it may be anywhere from 1- to 2-inches long. Cut each cleaned and trimmed stalk in half and set aside. Remove the package of phyllo dough from the refrigerator, unroll the dough and place it on the counter next to a 12×15” rimmed baking sheet. Carefully lift three phyllo sheets at once and place them at the upper left corner of the baking sheet. Brush the top with melted butter. Continue lifting the rest of the phyllo sheets, three at a time, onto the baking sheet, overlapping or tiling them slightly so they will eventually cover the entire baking sheet with a fairly even layer of phyllo sheets. Be sure to butter each layer as you add it. It’s ok if the sheets of dough break apart or stick together, just rearrange them to a place where the phyllo needs an extra layer. It doesn’t need to look perfect, but it should cover the entire baking sheet!
- Once the filling has chilled and the dough and asparagus are ready, it’s time to assemble the tart. Pour the filling onto the phyllo and spread it out, leaving a 1-2 inch border of phyllo uncovered. Place the asparagus pieces in any pattern or design you prefer: starburst, herringbone or plaid, whatever you like the best. Roll up the uncovered border of the dough to make an edge around the tart and butter the top and sides and any exposed phyllo. Place the tart in the oven for 20-25 minutes or until you see a slightly puffed and solidified filling and some slight browning on the phyllo surfaces. Remove from oven and sprinkle with grated Parmesan and/or grated lemon zest, plus a sprinkle of kosher salt. Enjoy immediately and save any leftovers in the fridge for a quick breakfast on the go or afternoon snack.
Enjoy immediately and save any leftovers in the fridge for a quick breakfast on the go or afternoon snack.
Shop the post: vintage tablecloth (similar), porcelain square plates from Williams-Sonoma, vintage linen striped napkins (similar), Laguiole knife, white pitcher from IKEA, and vintage fork (similar).
recipe developed by Claire McAleese.