recipe: Martha Stewart LivingINGREDIENTS
· flour, for work surface
· 1 sheet frozen puff pastry
· 5 1/2 oz. (2 cups) Gruyere cheese, shredded
· 1 1/2 lb. medium or thick asparagus· 1 tbsp. olive oil
· salt and pepper
DIRECTIONS
· preheat oven to 400°
· On a floured surface, roll out puff pastry into a 16 x 10 inch rectangle and trim uneven edges
· place pastry on a baking sheet
· with a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle
· using a fork, pierce dough inside the markings at 1/2 inch intervals
· bake until golden (about 15 minutes)
· remove pastry shell from oven and sprinkle with Gruyere
· trim the bottoms of the asparagus spears to fit lengthwise inside the tart shell and arrange in a single layer over the Gruyere, alternating ends and tips
· brush with oil and season with salt and pepper
· bake until spears are tender and cheese has melted, about 20 to 25 minutes
This is such an easy, yet elegant side dish to add to any homemade meal. If you haven't cooked with Gruyere, you should start. It is a creamy and nutty French cheese that melts with ease. Its distinct flavor adds complexity to any dish, without over powering it. Gruyere is often used in fondues. The mix of this lovely cheese with asparagus and the crunchy pastry dough is just too good to be true.
Lately, I have been loving Kansas City's local magazine, Tastebud. It claims to be Kansas City's guide to food drink, places and people. There are many recipes that I have already clipped and stashed away for future use, but there was one recipe that has been on my mind for a few days. It was the recipe for Fresh Apsaragus Soup.
At the market this morning, I just happened upon this cute local farmer selling the most gorgeous fresh asparagus I have seen this season. Needless to say, I snatched it up in hopes of creating this yummy soup. I am on this no-dairy dietary plan, so I might have to make a few substitutions. We'll see how it goes.
Tastebud recipe
serves 4
INGREDIENTS
· 1 lb. fresh asparagus, chopped
· 1 can chicken broth
· 2 tbsp. flour
· few grains of pepper
· 1/2 cup sour cream
· 1/2 cup chopped fresh onion
· 2 tbsp. butter or margarine
· 1 tsp. salt
· 1 cup milk
· 1 tsp. fresh lemon juice
INSTRUCTIONS
· Cook asparagus in covered sauce pan with onion and 1/2 cup chicken broth for about 6-8 minutes or until asparagus is just tender.
· Blend in blender or food processor until smooth.
· Melt butter or margarine in same saucepan. Blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point.
· Stir in asparagus puree and milk.
· Take a few spoonfuls of hot mixture and stir into the chilled sour cream. Mix a bit and then add the sour cream to the soup.
This just ensures that the sour cream will blend in nicely.
· Add lemon juice.
· Heat to serving temperature, stirring frequently.
· Serve with a sprinkling of fresh chives.
Mangia!
