Spring asparagus tart. Recipe courtesy of Food Network Kitchen. Toss the asparagus with the olive oil in a bowl. Bake until the border of the tart is.

Ingredients of Spring asparagus tart

1. You need 1 tablespoon of all-purpose flour, plus more for dusting.
2. You need 1 sheet of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
3. You need 1 cup of mascarpone.
4. You need 1 1/2 teaspoons of kosher salt.
5. It’s 1 of large egg, beaten.
6. You need 1 of lemon, zest finely grated (about 1 tablespoon).
7. You need 1 tablespoon of chopped fresh chives.
8. Prepare 1 tablespoon of chopped fresh tarragon.
9. Prepare 1 tablespoon of olive oil.
10. It’s 1 pound of pencil asparagus, woody bottoms trimmed off.
11. You need of Freshly ground pepper.
12. It’s of Lightly dressed greens for serving.

The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly. This fresh and colorful side dish is delicious served warm or cold. This special-occasion tart is creamy-rich and laced with early spring flavors. Line tart shell with parchment paper, and fill with dried beans.

Spring asparagus tart step by step

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet..
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife..
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl.
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe..
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!.

This asparagus tart recipe is the perfect welcome to spring and one that you'll crave all year long. Bright green stalks of asparagus are popping up all around lately – at our local farmer's market and in. Cover store-bought puff pastry with a mascarpone mixture before topping with asparagus spears. Prick the pastries with a fork. Asparagus is a sure and delicious sign that spring is here.