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.
- 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
- 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.