Spring Asparagus Medley

Spring Asparagus Medley – Candy Coated Culinista

An easy peasy evening spring vegetable medley to accompany a chicken or beef dish.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min
Difficulty level is: Easy

Ingredients
• 2 tbsp Extra virgin olive oil
• 20 Asparagus; hard bottoms cut off
• 5 button mushrooms, sliced
• 10 grape tomatoes, sliced in half
• ½ small red onion, sliced
• Celery salt, to taste

Assembly
1. In a large frying pan pour olive oil over medium-high heat.
2. Add asparagus, mushrooms. Tomatoes, red onion and fry for 5 minutes until tender.
3. Add celery salt.

Please Enjoy

My thoughts
A simple yet satisfying spring dish. This would be a great side dish for a springtime BBQ. Crunchy asparagus, and softened mushrooms, tomatoes and onions is a great combination.

A is for … Asparagus Tart

Asparagus Tart - Candy Coated Culinista

Asparagus Tart – Candy Coated Culinista

Alphabet Soup: A is for … Asparagus Tart

A new food series to kick the first day of spring. I will be creating recipes with ingredients beginning with a letter of the alphabet and trying to make interesting and unique dishes I haven’t made before.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 sheet puff pastry (usually half of the package / box) – thaw at room temp and then keep in fridge in not using immediately after thawing
• 1 egg, beaten
• ½ cup ricotta cheese
• ½ lemon, juiced
• 20 asparagus, with ends cut off
• 1 tbsp extra virgin olive oil
• 6 slices soppressata, sliced into small pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 400°F.
2. Place thawed but cold puff pastry into a rectangular tart pan.
3. Using a medium size bowl, beat the egg yolk.
4. Fold the edges in towards the centre corners of the tart pan.
5. Brush the inside with a little egg wash and press to seal the edges.
6. Place tart pan in the refrigerator to keep the puff pastry chilled.
7. In a medium saucepan, steam the asparagus until just tender, about 3 minutes.
8. Transfer to an ice bath to stop the cooking process and to also cool.
9. In a small frying pan, fry the soppressata until it’s crisped up a little.
10. Using a food processor place 4 chopped asparagus in and add the remaining egg and ricotta and combine.
11. Remove the tart pan from the fridge and spread some of the ricotta mixture over the puff pastry.
12. Arrange the asparagus in the pan and sprinkle with more ricotta mixture and soppressata.
13. Bake for 25 minutes.
14. Serve warm or at room temperature. Do not reheat.

Please Enjoy

My thoughts
Even after the baking the asparagus was still crunchy and the saltiness of the soppressata came through lovely. Mr. C. Suggested reheating it even though I thought that would be a bad idea and I was right reheating this tart will result in a soggier tart. Not really appetizing to me.

Uncooked - Asparagus Tart - Candy Coated Culinista

Uncooked – Asparagus Tart – Candy Coated Culinista

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