With spring comes the fresh asparagus season. They looked so good in the supermarket where I shop that I decided to use them in appetizer for a meal we enjoyed with friends last week. I found this recipe for Asparagus and Mushroom Tarts at epicurious.com.
To make this recipe, roll out two puff pastry sheets (purchased at a supermarket) and cut them into 4 squares each. Then score a ½-inch border around the inside edges of each square with a small knife.
Sauté sliced mushrooms in butter and add asparagus cut into 1-inch pieces along with chopped fresh thyme, grated lemon peel, crème fraîche and grated Gruyère cheese. Spread this mixture on top of the pastry squares.
After the tarts are baked they look like this.
The crusts are golden brown and very flaky while the asparagus remain crisp-tender. The combination of fresh thyme, lemon, and my favorite cheese is a flavor combination that I can’t wait to taste again.
For some more fresh asparagus recipes go to bettycrocker.com and create an entire menu using fresh asparagus.