20 May 2014

Asparagus Tarts with Lemon and Cream - IHCC Potluck Week !


Today's lunch came right from the pages of Nigel Slater's Notes From the Larder.
June 1st entry on page 230 ... thank you very much!




Perfectly blanched asparagus spears



Boxed puff pastry sheets cut into rectangles a bit long than the asparagus spears and given a 'frame slit' with a sharp knife



A warm cheese sauce made with heavy cream and grated Parmesan drizzled beneath and over top the spears



Baked in a hot oven for 18 minutes and topped with lemon zest and chopped parsley



Tasty lunch with a handful of cherry tomatoes and a glass of tonic water with lemon
Hello Springtime on the back porch!




Asparagus Tarts with Lemon and Cream

Makes 5 tarts

Ingredients:

1 box puff pastry sheets, cut into five rectangular strips about 3” wide and longer than the asparagus spears
10 perfect asparagus spears, blanched for 2 minutes in boiling water and placed in an ice bath
½ c. heavy cream
⅓ c. grated Parmesan cheese
black pepper, to taste
flat leaf parsley, a few sprigs, finely chopped
zest of ½ lemon

Making the Tarts:

  1. Preheat the oven to 400 ° F. Place the puff pastry strips on a rimmed cookie sheet and score a rectangular ‘frame’ in the dough with a sharp knife.
  2. Dry the blanched asparagus spears on paper towels while you make the cream sauce.
  3. Place the cream and cheese in a small saucepan and stir over low heat until the cheese is almost melted.
  4. Drizzle a generous teaspoon of the sauce on the inner rectangle space of each pastry strip.
  5. Lay the spears atop the sauce, and drizzle the rest of the sauce over top the spears.
  6. Sprinkle on the black pepper
  7. Bake for 15 to 20 minute in the preheated oven or until the pastry is golden and the sauce bubbly and golden.
  8. Serve right from the oven.

Note: I think these tarts would be terrific with hard boiled eggs chopped and added to the cream sauce. They were truly delish when I subbed in apple slices, a bit of butter mixed with sugar, cardamom, and cinnamon and made three little tarts for dessert this evening ... just look.






 Honestly, why would I change up the chef this week's IHCC Potluck ? I have missed a couple weeks of posting Nigel recipes, so this is a good way to catch up just a bit. Perhaps others will post some of the other I Heart Cooking Club chefs; pop over to see what's sitting on the potluck table!

14 comments:

  1. Oh how I enjoy asparagus season so much... These little tarts look so beautiful and so fresh and tasty too, absolutely gorgeous x

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  2. Never mind the asparagus (hahaha.....altho I love it AND your tarts do look great) your photographs are always so beautiful. the lighting is perfect! (was going to say exquisite, but then you might think I'm weird)

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  3. Can't stop asparagusing now that it's in season! I know here in britain people go mad over asparagus season; I love asparagus just like I do any vegetable.. still can't help throwing it into every dish lately though! The tart looks fantastic- flavours sound perfect too- lemon and cream, rich but with a touch of lightness and zest, yum!

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  4. Asparagus is synonymous with spring for me. I have a bunch just waiting to be made into just such a tart.

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  5. A delicious looking tart! I was just looking at this recipe from the book a couple of nights ago, and have bookmarked to make it one of these days. It looks really good. Got to find some lovely asparagus soon!

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  6. I am swooning over this - asparagus is one of my favourite things, in the world, hands-down, and my "death-row" meal would have to include asparagus in some form or another. I can't wait for asparagus season in my part of the world so I can make these.

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  7. Wow, this is one of the Spring-est dishes I've ever seen - it looks like the very essence of Spring. Delicious!

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  8. They certainly do sound like the most perfect Springtime lunch Susan. Working 6 days a week I need tasty and delicious..fast!!!!

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  9. I have this one tagged to make in the book--the asparagus and lemon cream combination caught my eye. Your tarts are so pretty--I love the apple ones too with that cinnamon and cardamom. ;-)

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  10. I plan an asparagus tart for next week ;-) Asparagus and rhubarb are definitively spring vegetables. Your version sounds great using ready to use puff pastry sheets and the combination of lemon and cream sounds like heaven

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  11. Lately I have been seeing alot of bloggers cooking with asparagus and I must say that yours really appeal to me alot!! Tarts with asparagus!! What a better way to eat your veggies? :)

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  12. This would be lovely to serve at a wedding or bridal shower.

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  13. This feels like spring to me--really love the idea!

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