Every spring I go crazy for asparagus. Every trip to the grocery, I buy a bunch, grill it and eat it drizzled with balsamic reduction… like candy. For our family it’s a girl thing. Hannah eats it right along side me. Caleb and his Dad are like, “no way.” I’m generally OK with it because that means more for us. Though it would be easier to serve as a side dish that our entire family could enjoy. Heck, some nights I’d make it a main course, I love it that much!
Anyway, the other day we had a party to go to and I had some puff pastry in the freezer and some cheese and asparagus in the fridge. That meant I finally had a reason to try THIS asparagus tart. For the party, I added some crumbled bacon because I’d cooked some for breakfast that morning and actually had a few slices leftover. So bacon is another option for this tart, if you’re into that sort of thing.
This appetizer could not be simpler. Roll the sheet of puff pastry, score lightly at the edges and poke the center with a fork so it doesn’t puff so much in the oven while baking. Once the crust has cooled a bit, top with shredded cheese (in my case Munster because that’s what I had… pretty much any white melting cheese would work though), fresh asparagus spears, a drizzle of olive oil and sprinkle of salt. Bake again. Drizzle with balsamic reduction. Done.
As far as springtime appetizers go, this is a winner!
Featured by The NY Melrose Family on 3/25/14