Nothing like a Friday evening gathering with friends...all the better when it's an event to celebrate your Birthday! Even if it's a few days late. Everyone brought a dish to share, Mr. Pleasant made a fabulous cake for me and I whipped up a few appetizers, the star of the pack being an asparagus, Parmesan tart. Time was short, so I had a perfect use for the puff pastry that's been sitting in my freezer. Buttery but light and the asparagus was just tender crisp enough, seasoned to perfection. Simple and delicious. Adapted from Martha Stewart via The Perfect Pantry.
Asparagus Parmesan Tart
adapted from The Perfect Pantry
1 sheet frozen puff pastry
2 cups (approx. 5-1/2 oz) Parmesan, shredded
1-1/2 pounds medium asparagus
1 Tbsp olive oil
Salt and pepper
Preheat oven to 400°F. On a floured surface, roll pastry into a 16 x 10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes. Remove the pastry shell from the oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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