We love asparagus! It doesn’t really matter how it’s made, we’re going to eat it. Even our little one loves to eat them as fast as we’ll give them to her. So when I came across this recipe I knew that I was going to make it for us. And… I’m so happy I did. We ate it as a late brunch-ish snack one weekend and it hit the spot.
Aparagus Gruyere Tart
oven or toaster oven
- 1 lb. Asparagus, fresh thinner spears are better
- 1 sheet Puff pastry prerolled gives you the perfect size.
- 1 Tbsp Dijon mustard
- ¾ cup Gruyere cheese shredded
- 1 tsp Ground Pepper, fresh
Blanch asparagus (just till it turns bright green) and chill in ice water.
Unroll thawed puff pastry sheet on baking sheet.
Brush with mustard, leave a 1″ border.
Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
Sprinkle with cheese & pepper.
Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
Bake at 450 for about 15 – 20 minutes, till puffed & pastry is browned.
Cut down the middle through the asparagus spears, then across to make eight pieces
Original recipe: https://www.food.com/recipe/asparagus-gruyere-tart-448821
Sodium: 140mgCalcium: 144mgVitamin C: 3mgVitamin A: 549IUSugar: 1gFiber: 2gPotassium: 149mgCholesterol: 14mgCalories: 233kcalSaturated Fat: 5gFat: 16gProtein: 7gCarbohydrates: 16gIron: 2mg
We’re doing lots of cooking at home amid this Corona virus pandemic. We have ordered some pickup weekly to support local restuarants. But we spent a small fortune on groceries before the lockdown, so it’s actually quite nice to cook together and eat “healthy” meals that we put together ourselves. We hope that you too are enjoying some time cooking and eating with whomever is in your house.
Traci found this recipe while looking up ingredients we had in the house. It ended up a hit and we enjoy it for a couple of meals. We had been hitting the Italian flavors kind of frequently, so it was delightful to enjoy the Asian inspired flavors in this dish. Hope you enjoy it as much as we did!
Chicken and Asparagus Stir-fry
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 2 boneless skinless chicken breasts cut into bite-sized pieces (about 1-inch)
- 1 Tbsp. olive oil
- 1 bunch asparagus cut into bite-sized pieces
- 4 cloves garlic thinly sliced
- 2 scallions chopped
- 2 tsp. toasted sesame oil
- 1 tsp. toasted sesame seeds optional
In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
Remove from heat and stir in the cooked asparagus and sesame oil until combined. Serve immediately with rice, garnished with toasted sesame seeds if desired.
Original recipe: https://www.gimmesomeoven.com/chicken-and-asparagus-stir-fry/#tasty-recipes-66019