Imported asparagus are available year-round, but there’s nothing like those locally grown in its short spring season: in Ireland, traditionally beginning on April 23 and ending on Midsummer Day.
Although its delicate flavor and seasonality makes it highly desirable in the kitchen, asparagus is much more than just a pretty vegetable and has long been recognized as high in antioxidants and a good source of dietary fiber.
Delicious steamed, grilled, or baked, it’s also a colorful and tasty ingredient in this tart. Go grab a bunch now!
ASPARAGUS-BRIE-PROSCIUTTO TART
SERVES 8 TO 10
You can cut this tart into as many slices as you need to serve for an appetizer or for lunch with a salad.
1 sheet frozen puff pastry, such as Pepperidge Farm brand, defrosted according to directions
6 ounces Brie, cut into slices or small pieces
48 thin asparagus spears
8 slices prosciutto
Olive oil, for drizzling
Ground pepper
Snipped basil, for topping
Grated Parmesan cheese, for topping (optional)
1. Preheat oven to 400°F. On a floured surface, roll puff pastry into a 16-by 10-inch rectangle; trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from edges. With a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven; evenly sprinkle Brie over pastry. Trim the bottoms of the asparagus spears to fit crosswise inside tart shell. Cut each slice of prosciutto in half, and using one half at a time, wrap prosciutto lengthways around 3 thin asparagus spears. Repeat with remaining prosciutto and asparagus; place down the length of pastry. Drizzle a little olive oil over top; sprinkle with pepper.
3. Bake for 20 to 25 minutes, or until spears are tender. Remove from oven; let cool slightly. Scatter basil over top just before serving; sprinkle with Parmesan cheese, if desired. Cut into squares or rectangles.
