Spring has sprung! The weather may be crazy and it might snow tomorrow in Denver, BUT our tulips are peeking through the ground so I am officially calling it spring.
To me asparagus just screams spring. I think it’s the bright green color. It looks completely foreign after a winter of brown and white.
I wish I could go back and properly thank whoever planted the flowers in our front yard. I am definitely NOT a gardener, so the fact that the tulips and roses come back every year without me having to do anything but water and add some fertilizer is a miracle.
Every day when I get home I can’t help but do a quick check, hoping to find some color peaking through the green. Whoever decided to plant them in the first place is my guardian angel.
I will refrain from discussing our backyard with you all…. Let’s just say it’s a “work in progress”.
Food on the other hand, well that’s something I can handle. Particularly the eating part. My mom and I polished off almost the entire thing immediately.
That’s right, no shame.
Asparagus Goat Cheese Tart
ingredients
- 1 sheet puff pastry
- 1 lb asparagus trimmed
- 1 tbsp olive oil
- Salt & pepper
- 4 oz goat cheese
- 2 tbsp lemon juice
- Zest from 1/2 lemon
- 1/4 cup pine nuts
instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat.
- On a floured surface, roll out puff pastry to a 10x16" rectangle. Place on baking sheet and prick all over with a fork. Bake for 12 minutes until light golden brown.
- While puff pastry is baking, bring a large pot of water to a boil. Add asparagus and cook for approximately 2 to 5 minutes, until bright green and just tender. Drain and add immediately to an ice bath to stop the cooking. Drain and dry with paper towels. Add to a medium size bowl and toss with olive oil. Season with salt and pepper.
- Stir together goat cheese and lemon juice in a bowl until it turns into a soft spread. Spread an even layer of the mixture on the pastry, line asparagus on top, and bake for 15 minutes.
- While baking, toast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown, for about 2 minutes. When pastry is done baking, remove and top with pine nuts and lemon zest. Serve warm.
I’ve made an asparagus puff pastry tart before and it was so incredibly delicious! Yours is absolutely beautiful, especially with the pine nut addition.
I love this tart! So pretty and Springy. Asparagus is one of my favorite things about spring too- it gets me so excited for the end of winter. We keep getting nice days in NY followed by three or four days of snowy drizzle. then a teasing nice day. then the drizzle. It’s enough to drive a girl crazy!
What a great looking asparagus tart! It definitely gets me in the mood for spring, even if the weather’s not cooperating yet!