Open Faced Asparagus Tart
Easy, quick, glamorous….do you need more??
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1 sheet puff pastry, cut into four, 3” x 6” pieces
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1 heaping cup mascarpone cheese
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1 Tbsp. fresh thyme
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½ cup grated parmesan cheese
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fresh ground pepper to taste
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1 Tbsp. tarragon mustard
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24 fresh asparagus spears, cut to 6 inch lengths
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great olive oil for finishing
Lay the cut pastry on a cookie sheet.
Mix the mascarpone, thyme leaves, parmesan cheese, pepper and mustard together. Divide evenly and spread over each of the 4 pastry pieces.
Lay 6 spears of asparagus on top of each.
Bake in a preheated …….oven for 20 minutes or until the pastry is crisp and golden.
Place on serving plates and drizzle with good olive oil and a sprinkle of Fleur de Sel.
Serves 4
copyright© caren mcsherry / 12/06
