Asparagus Tartlets

Spring Perfection.

Asparagus Tartlets

Course: Side Dish
Servings: 6
Author: The Mill Town Kitchen

Ingredients

  • 1 bundle Fresh Asparagus stemmed
  • 1 pkg Puff Pastry
  • 2 tbsp Butter
  • 1 clove Garlic grated
  • 1 tspn Fresh Thyme Leaves (plus more to finish) stemmed
  • Egg Wash

Cheese Sauce

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 1 tbsp Dijon Mustard
  • 1 cup Half and Half
  • 1 cup Havarti Cheese grated

Notes

Preheat your oven to 400
  • Pull out one sheet of puff pastry and let it thaw on the counter (this will take about 30-40 min)
  • Bend your asparagus spears until they snap.  Wash the tops and dry well.  You can keep the stems for soup later!
  • Melt your butter along with the grated garlic and thyme leaves, set aside
  • Once your pastry has thawed, open it up on top of your lightly floured board.  Roll it out just a little to even out the seams
  • Using a sharp knife, slice the pastry in half horizontally
  • Then make two vertical cuts to make 6 equal rectangles
  • Place your rectangles on a baking sheet lined with parchment
  • Using a fork, poke several holes into each pastry
  • Brush some egg wash along the edges of each pastry
  • Place 4-5 asparagus spears onto the middle of each pastry
  • Brush the tops of your asparagus with the melted butter, garlic and thyme
  • Sprinkle on some kosher salt and black pepper 
Bake at 400 for about 15min
While your tartlets are in the oven, you can make your cheese sauce
  • Melt your butter over medium heat
  • Add in your flour and whisk to fully combine
  • Pour in your half and half, whisking continuously until the mixture just begins to boil and has thickened
  • Once thickened, turn the heat off and add in your grated cheese, whisking to melt and combine.  Finish the sauce with a tablespoon of Dijon
  • Give your sauce a taste and add just a pinch of salt if needed
 
Once your tartlets are done, remove them from the oven.  Just before serving, drizzle your cheese sauce all over the tops of your tarts.  Sprinkle on a little extra thyme and enjoy!

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