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.
Recipe by Kitchen Meets Girl at