Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, spring asparagus tart. It is one of my favorites food recipe. This time, I am going to make it a bit tasty. This will be really delicious.

Line a baking sheet with parchment paper. Tryout this quick Brunch friendly buttery Spring Asparagus Tart recipe. Sprinkle the flour on the work surface.

Spring asparagus tart is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Spring asparagus tart is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spring asparagus tart using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spring asparagus tart:

1. Take all-purpose flour, plus more for dusting
2. Take frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg
3. Make ready mascarpone
4. Make ready kosher salt
5. Take large egg, beaten
6. Take lemon, zest finely grated (about 1 tablespoon)
7. Take chopped fresh chives
8. Take chopped fresh tarragon
9. Take olive oil
10. Prepare pencil asparagus, woody bottoms trimmed off
11. Take Freshly ground pepper
12. Prepare Lightly dressed greens for serving

Method for cooking the puff pastry adapted from Coley Cooks and idea for the tart from Zen Can Cook's Spring Pizza. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top. Place the puff pastry on a baking sheet.

Steps to make Spring asparagus tart:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe.
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!

Sprinkle cheese over the puff pastry sheets—cover it all! Line up the asparagus on top of the cheese. Drain; place in a large bowl. Add tomatoes; cover and keep warm. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth.

So that is going to wrap it up for this instant food spring asparagus tart recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!