Rustic Asparagus Tart with Caramelized Leeks and Prosciutto

Rustic Asparagus Tart with Caramelized Leeks and Prosciutto

Store-bought puff pastry is a staple in my freezer and comes in wonderfully handy when you need to whip up something quick and impressive.  Its delicate crunch and rich, buttery flavor make this quick tart both sophisticated and casual.  It would be delicious served with a fruity Riesling.

Total Time: approximately 1 hour

Ingredients

1 sheet store-bought puff pastry

1 lb. asparagus, woody ends removed, chopped diagonally to ¾ inch pieces

2 small leeks, cleaned and roughly chopped

¼ c. Gruyere cheese, grated

2 slices of thinly sliced Italian prosciutto, torn into small, bite size pieces

1 Tbsp. fresh thyme

2 Tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

First, defrost puff pastry according to package instructions.  Roll pastry out to roughly

9 x 9 inches.  Using a paring knife, carefully score a 3/4-inch border around the edge of the pastry, creating an edge that will puff up when baked.  Be careful not to cut completely through the pastry.  Pierce the bottom of the pastry with a fork to keep it from rising in the oven.

With a large sauté pan, heat the olive oil over medium heat.  Add asparagus, stirring occasionally.  Once slightly browned and caramelized (approximately 5 minutes) add leeks, stirring occasionally.  Add thyme and season with kosher salt and pepper.  Continue to stir occasionally.  Once leeks are softened and caramelized turn off heat.

Tear prosciutto into smaller, bite size pieces.  Do not try to make everything perfect; this is an earthly and free-form tart.  It should look homemade.

Pour asparagus and leek mixture into pastry base and sprinkle with the Gruyere cheese.  Finally, lay the torn prosciutto pieces over the top of the tart.

Bake in the oven until pastry has risen and is lightly golden in color, approximately 45 minutes.  Cut into four pieces and serve with a mesclun salad.

Penne Rigate with Asparagus in a Citrus-Scented Cream Sauce

Penne Rigate with Asparagus in a Citrus-Scented Cream Sauce

The zest of lemon and orange delicately scent this pasta dish, while the earthy flavors of the sautéed asparagus add a mellow and grassy flavor.  Although this is a vegetarian dish, you can easily transform it with the addition of cooked, lump crabmeat.

Total Active Time:  30 minutes

Serves four to six

Ingredients

1 lb. dried penne rigate pasta (preferably whole grain/wheat)

1 ½ cup heavy cream

1 lb. fresh asparagus, ends removed, cut diagonally into ¾-1 inch pieces

1 large (or 2 small) shallots, finely sliced

1 whole lemon, zested

½ orange, zested

1 Tbsp. freshly squeezed orange juice

1 ½ Tbsp. freshly squeezed lemon juice

2 Tbsp. fresh mint, chopped

½ cup fresh or frozen peas

2 Tbsp. extra virgin olive oil

Kosher salt and freshly ground pepper

Directions

Fill large pot with water and bring to boil.  Once bubbling add a handful of kosher salt to water to season the pasta.  Add pasta to the water and cook until al dente.  In a sauté pan, add the extra virgin olive oil and heat over medium.  Add the trimmed and chopped asparagus to the hot oil, allowing them to brown slightly.  Next, add the sliced shallots and brown until caramelized.  Once caramelized, reduce the heat to low and add the heavy cream, juice and zest of the orange and lemon, chopped mint and peas just to heat through.

Drain the penne and add the pasta to cream mixture.  Toss well to coat the pasta.  Divide between plates and serve.