My mother is probably looking at this post and wondering who I am and what’s happened to her daughter.

‘Cause seriously, there was a time in my life that I wanted absolutely nothing to do with vegetables, in any form.  I’m sure my mom would love to hop on here and tell you about the time, at age five, my two-year old cousin was out-eating me in green beans–while I sat strong-armed at the table, staring at the two beans on my plate and asked, “Do I have to eat them both?”

So, the idea that I’m posting an appetizer with a green vegetable as the main ingredient probably does seem a little bewildering.

Especially something using asaparagus, because nowayIameatingthatitisgrossandsmelly.

Except it’s not, really.  In fact, turns out I totally love it.

I didn’t know I loved it, though, until about five years ago, when we went for dinner at our then next-door neighbor’s house.  My good friend Chandra served grilled asparagus, and since my mom didn’t raise me to be rude, I ate every last bite on my plate.

And then asked for seconds.

Now, asapargus is one of my favorite vegetables.  The Tall Boy and I especially love it oven-roasted, and drizzled with just a bit of olive oil, salt, pepper, and parmesan cheese.  Add puff-pastry and you have a quick and easy finger-food, perfect for serving along with a glass of crisp white wine.

Asparagus and Asiago Tart
adapted from Martha Stewart
  • 1 sheet frozen puff pastry
  • dijon mustard, approximately 2 to 3 tablespoons
  • 1 cup Asiago cheese, shredded
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  1. Preheat oven to 400.
  2. On a floured surface, roll out puff-pastry to approximately a 14 x 10 inch rectangle. Trim uneven edges, if necessary. Place pastry on a baking sheet sprayed with cooking spray. Lightly score the pastry dough 1 inch from the edges with a sharp knife. Using a fork, pierce dough inside the markings every ½-inch. Bake until golden, approximately 15 minutes.
  3. Remove from oven, and spread mustard within the scored markings. Sprinkle with asiago. Trim the bottoms of your asparagus to fit crosswise inside of the tart shell and arrange over the cheese. Brush with oil and season with salt and pepper.
  4. Bake until spears are tender, 20 to 25 minutes.

Happy Friday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!