Easter is kind of a big deal around here. there’s lots of action at our church, lots of prep (mine in the form of piano-playing and practice), a lot of Food. there’s the annual Easter feast my mom cooks — a huge ham, creamy scalloped potatoes, and the lightest-ever lemon meringue pie. it’s so amazing! my mom is basically Martha Stewart and always makes a beautiful tablescape with darling hints at spring — robin’s eggs, little mossy birds nests, delicate china. my mom is awesome. i can’t decorate, but i can cook.
here’s something you can make and share with your peeps (ha) this weekend, or any old time. it’s a sinch to make and it’s really delicious. i love asparagus and this is a beautiful roasty, cheesy way to show it off at it’s best. i also think the bright green is very appropriate for spring-eating. enjoy!
asparagus gruyere tartrecipe from Martha
- 1 sheet frozen puff pastry, thawed according to package instructions
- 5 oz (2 cups) shredded gruyere cheese
- 1 1/2 pounds medium or thick asparagus
- olive oil
- coarse salt and pepper
dust your work surface lightly with flour. roll out the sheet of puff pastry to about 10 by16 inches, dusting more flour underneath as you go so it moves freely of the surface. gently roll it over itself onto the rolling pin and unroll onto a parchment-lined baking sheet.
with a sharp knife, gently score pastry — don’t cut all the way through — about an inch from the edges to form a rectangle, and prick inside the scoring with the tines of a fork every half-inch or so. trim any uneven edges. place baking sheet in freezer while your oven preheats to 400.
after dough has re-chilled for several minutes, bake until just golden, 12 minutes. if it puffs up tall in the middle, just poke it down again gently with a fork. remove pastry shell from oven. any puffing that may have happened will deflate.
trim asparagus spears to fit inside shell, and with a vegetable peeler, peel the stalks of the toughest outer layer, starting in about the middle and peeling to the ends. sprinkle shell with gruyere, and line asparagus spears crosswise, alternating heads and tips. brush lightly with 1 tablespoon olive oil (or — my sister-in-law got me a Misto olive oil sprayer, which i love, and is handy for uses such as this, i think. let’s see, i could get out a dish, and dirty a pastry brush, or i could just spritz real quick with this guy. yeah!!). sprinkle with salt and pepper, and bake until spears are tender, 15 – 20 minutes more.