Spring is in the air even if it is still snowing. When spring comes around, my thoughts turn to beautiful vegetables that are delicate and full of life. These are not the hardy root vegetables like potatoes, sweet potatoes, turnips, beets that sustain us in the cold of winter. Spring vegetables are those thin asparagus spears, dandelion greens, green onions, radishes, those light delectable vegetables bursting with sunshine. My dinners start to incorporate these vegetables. To that end the following recipe for asparagus tart. This is a versatile recipe because you can add or delete the ingredients so long as you have a pastry, some cheese/filling, and a vegetable and/or meat to layer on top – its good to go. This can be served for lunch with the girlfriends, light dinners, or appetizers for a party (just cut in smaller pieces). This is how I make the one shown – but there is variations on the theme in parenthesis.
Asparagus Tart
1 can of crescent roll dough (use any dough you like, I find this easy and quick)
2-3 oz of goat cheese
2-3 tablespoons of Parmesan cheese
3-4 strips of bacon (omit if don’t want or substitute thinly sliced chicken or ham)
1 lb of asparagus (charred green onions work or greens)
Cook bacon, coarsely chop. Prepare asparagus by cutting of the tougher ends and boiling slightly till tender – if using thin, new asparagus use as it. (Green onions – clean and then char in the broiler till slightly brown) Roll out crescent dough, roll a few centimeters of the outer edge towards the center to create an edge. Bake as directed for about 7-10 minutes till firm but not cooked completely. This will help the dough to be fully cooked without burning the asparagus on top. Cool the dough so can touch. Spread the goat cheese around the cooked dough. Sprinkle with half of the parmesan cheese. Place the cooked bacon on top of the goat cheese and top with the asparagus. Sprinkle the remaining parmesan cheese on top. Bake at 350 F till the dough is brown and the cheese is melted.
Serve with our FIA White wine or for more zing –Raspberry Wine.
Enjoy Spring.
