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2013 is shaping up to be quite the eventful year: my two best friends are getting married, my sister is having a baby girl in July, and my sister-in-law is also expecting a little boy in May.
Ah! Life is so exciting sometimes.
Sadly, I am having to miss out on most of the pre-events: showers & bachorette parties as BL and I will be roaming the streets of Europe. I guess 2013 is a year for us as well, eh?
However the circumstances, it kills me that I cannot be there to celebrate my favorite women. Living 3,000 miles apart from your family and friends makes it very difficult to attend all of the fabulous events life throws.
I’m also quite sad I can’t be there to plan the menu and cook the food. It’s half the reason I find parties so fun. The other half is usually a signature cocktail…
So, since I can’t be there physically, I’ll be there in spirit. Namely, eating brunch and drinking mimosas while trying to convince Bryan to play Bridal Bingo.
If I was actually going to be in attendance, I would totally make this. It’s the perfect tart for ladies who lunch. Or brunch. Or just ladies who love to hang out and eat asparagus on flaky crust.
I can’t express in words how delicious this tart is! Looks elegant with very little effort. My kind of recipe. It’s also the kind of recipe where anyone who tastes it will look at you with large eyes and exclaim things like, I can’t believe you made this.
Believe it baby.
I used Pepperidge Farm brand puff pasty but I understand that some of you might want a more natural version. For those of you who prefer a challenge and more time in the kitchen, Vegan Dad has a puff pastry recipe that would work perfect for this.
1 bunch asparagus, wooden ends trimmed
1 sheet puff pastry, thawed
1 recipe Garlic spread, below
2 tsp. good quality olive oil, I use Tuscan Herb
flaky sea salt
fresh ground pepper
Garlic Spread: Puree together in a blender or food processor:
1 (15-ounce) can cannellini or other white beans, rinsed and drained
2 tbsp. olive oil
2 tablespoons water
1 tablespoon + 1 tsp. lemon juice
2 large cloves garlic
½ teaspoon dried thyme
pinch salt and pepper
To assemble: Preheat the oven to 400°F.
Unwrap the thawed puff pastry on parchment paper, on a baking sheet. Spread the garlic spread onto the puff pastry, in the center leaving a 3/4″-1″ border on the edge. Place asparagus onto the spread, as close to one another as possible.
Drizzle olive oil onto the asparagus and sprinkle with sea salt and pepper.
Bake for 20-25 minutes until lightly golden and puffed! If you used parchment paper, you should be able to slide the tart off to a platter or cutting board to slice.
What’s your favorite ladies who lunch or shower meal?
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