Spring Perfection.
Asparagus Tartlets
Servings: 6
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
- 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