Asparagus’ Last Hurrah!

aspargus tart

I’m a big asparagus fan. I eat it year-around because I like it and because let’s face it, I can. We live in America and can get our hands on pretty much any produce any time of year, we just might pay a pretty penny for it. That’s the beauty of seasonal eating though. If you eat what’s in season it will not only taste better, it will cost less. So that’s why this dish is asparagus’ last hurrah…of the season.

I love how versatile asparagus is. It aims to please; making it easy for any cook to accomplish something wonderful with it. Grilled, roasted, battered and fried, sautéed, served raw in a salad, pureed into a soup…there is truly something for everyone. There’s not much I haven’t done with asparagus, and now I can mark even one more preparation off the list. Please marvel at this gorgeous tart with me. I mean, how yummy?!

asparagus-tart-horiz

Flaky, buttery puff pastry is the perfect vehicle to house nutty gruyere cheese, caramelized leeks and bright green asparagus. This tart is a cinch to put together, taking very little time and effort but looking like a million bucks. You could cut it up into squares and serve it as an app at your next get together or dinner party, but it would also be a nice alternative side dish to a grilled steak. Starch and veggie in one bite, throw it in the oven and tend to the grill. Done.

However you serve it, just serve it. It’s pretty to look at and even more pleasant to eat. A fun alternative to what you’ve probably been doing with Spring’s favorite veggie.

Asparagus Tart with Gruyere and Leeks

2 sheets frozen puff pastry, defrosted
8 oz. Gruyere cheese, freshly grated
1½ pounds medium asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
1 leek, trimmed, cleaned, sliced lengthwise and chopped

  1. Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them about an inch to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle for the outer crust. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, about 15 minutes.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the leeks and sauté until caramelized, approximately 10 to 15 minutes. Set aside.
  3. Remove the pastry shell from the oven, sprinkle with Gruyere cheese and caramelized leeks.
  4. Arrange asparagus spears in a single layer over the Gruyere cheese, alternating ends and tips. Drizzle with olive oil and season with salt and pepper to taste. Bake for about 20 to 25 minutes. Remove from oven and let cool slightly.
  5. Slice and serve. Enjoy! 🙂

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Sweet, Sweet Summer

Summer Sauté Close Up

I can’t believe summer is almost behind us! How can that be? It seems like only a few short days ago I was excited about the arrival of spring and now it’s late August. Too fast! If you’re like us summer is a very busy time of year. Maybe it’s because we happen to live in a pretty fabulous destination spot and play host to family and friends during their annual vacations…which we LOVE doing…or maybe it’s because my husband and I both also see summer as the official countdown to college football season. Either way it’s here today and gone tomorrow like no other season. Luckily, we have a few more weeks to go; weeks in which I will make every possible trip to the Laguna Beach Farmer’s Market I can, and grab all of my favorite summertime fruits and veggies as long as they’re available. My checklist of ingredients that I’ve yet to cook with this season is pretty long, but the good news is I’m back in the kitchen every night as usual so I have plenty of time to get cracking on them. First up next week- squash blossoms! Those little suckers will be stuffed with cheese and fried in a white wine batter as soon as I get my hands on them this weekend. Post to follow!

Last night I stumbled upon a very seasonal, very tasty, and very easy side dish. I’m so excited about this dish that I can’t wait to make it a part of the meal plan for our subscribers next week. If you’ve ever imagined what summer on a plate would taste like, this is it! Zucchini, sweet yellow corn and juicy cherry tomatoes tossed with thyme, oregano, basil, and parmesan cheese, all rounded out with a squeeze of lime juice. It’s hearty yet light, and the bright zing from the lime juice elevates the flavor above your average vegetable sauté or ratatouille. It’s everything a summer side dish should be- fun, bright, colorful, healthful and zippy! 🙂 I love it and can’t wait for you try it. Let me know what you think!

Summer Sauté in Pan

Ingredients:

1 cup frozen corn kernels, thawed
1 cup cherry tomatoes, halved
3 large zucchini, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and freshly ground black pepper, to taste
1 lime, juiced
1/4 cup  grated Parmesan

  1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and cook until fragrant, being careful not to burn.
  2. Add the zucchini and corn and sauté for 1 minute. Add in salt, pepper, basil, oregano and thyme. Continue to cook for 2 minutes more.
  3. Add in cherry tomatoes and lime juice and cook for just another minute more or until tomatoes just begin to burst.
  4. Toss in parmesan cheese and stir to coat. Serve.

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