+
0 (0)

Categories: Appetizers, Vegetarian

Asparagus and Parmesan tarts

Stand facing the average newsstand lately and it's hard not to think American food magazines are speeding downhill in a Rachael Ray sled, with Paula Deen pushing. The more-sizzle-than-steak stars of the Food Network have their own new titles but ... Read more

Total time: 35 minutes | Serves 4
Note: Adapted from BBC's Olive magazine, May 2006.
  • 16 medium or 24 small spears asparagus
  • 1 sheet frozen, all-butter puff pastry, defrosted
  • 2 tablespoons mascarpone
  • 3 tablespoons grated Parmesan
  • 2 tablespoons plus 2 teaspoons olive oil
  • 4 tablespoons shaved Parmesan

Step 1Bring a large pot of water to a simmer. Trim the asparagus and cook for 2 minutes. Shock in ice water and drain, then pat dry.

Step 2Heat the oven to 400 degrees. Cut the puff pastry into 4 (6- by 4-inch) rectangles to make tart shells and place on a baking sheet. Heat the oven to 400 degrees.

Step 3Combine the mascarpone with the grated Parmesan. Spread the mixture evenly over the tarts, leaving a three-quarters-inch border.

Step 4Divide the asparagus among the tarts on top of mascarpone, placing 4 to 6 on each. Drizzle each tart with 2 teaspoons olive oil.

Step 5Bake 20 to 25 minutes, until crisp and golden. Sprinkle each tart with 1 tablespoon shaved Parmesan; serve.

Each serving:
165 calories; 4 grams protein; 8 grams carbohydrates; 1 gram fiber; 14 grams fat; 4 grams saturated fat; 12 mg. cholesterol; 100 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Pearly meatballs (zhen zhu rou wan)
Oyster pan roast
Mediterranean ceviche
Cold cracked Dungeness crab with crab toasts