Green asparagus tarts with puff pastry

Ατομικές τάρτες σφολιάτας με πράσινα σπαράγγια

Published originally on my blog on 8 June 2013

I saw them at the market the other day and I couldn’t resist but coming closer. I was drawn to them.
They looked slim, tall and incredibly green with a touch of purple and I decided to take some home with me.

As soon as I got back, I put them in the fridge; I needed them to stay crisp and cool.
The green long spears were standing proud in all their freshness and I dreamed of their nutty flavors and earthy accents.

They screamed for something rich and buttery; something zesty too.

I thought that if I paired them with parmesan and lemon they’d make the best salad; drizzled with a little olive oil they wouldn’t need anything more.

But then I remembered the puff pastry I had in my freezer that was begging to be used.

So I trimmed them, just a tad, enough to remove their slightly tougher outer layer near the bottom and I blanched them, just so that they became tender. I laid them on the smooth surface of the puff. They felt safe there. I covered them with cream and a little cheese. They liked it.

I put them in the oven and after a while the heat started to caramelize and char them. The cheese melted on top of them, turning them into the most delicious treat I could ask for.

The puffed pastry turned golden brown all around and while the tarts were still hot and crisp, I served them with a good sprinkling of finely chopped fresh parsley and grated lemon zest.
They were, needless to say, eaten voraciously.

Green Asparagus Tarts with Puff Pastry

It’s best to use long and lean spears for this rather than chubby ones. They’ll fit perfectly inside the long, slim strips of puff pastry and they’ll also be less stringy.

Once again, I used homemade French puff pastry but you can certainly use store-bought. Just make sure to thaw it properly. Remove it from the freezer and place it in the fridge 24 hours before using it.