Asparagus on Puff Pastry
Makes 8 Tarts
Two sheets of rolled out puff pastry
Slice each one into 4. Fold in the edges to make it into a square
Brush the pastry with egg wash
assemble the pastry and bake in a preheated oven of 400 for 18 minutes until golden brown.
Sprinkle it with crumbled cheese lightly tossed in cream - some of the good choices of cheese are gruyere, cheddar, gouda etc.
Alternately mix ½ lb of Canadian feta + ½ lb ricotta paneer, sprinkle with fresh paremsan cheese season lightly with pepper or paprika or fresh herbs of choice like basil and oregano
Blanch or steam 24 fresh asparagus, pat dry, brush lightly with a mixture of olive oil and balsamic vinegar and sprinkle very lightly with sugar. Arrange on top of the pastry.
Add sliced red peppers or olives.
To blanch in a flat skillet boil some water, salt well and allow the asparagus to cook for 30 seconds.
To steam, place the asparagus on a colander for 2 minutes. Run it in cold water or dunk it in ice to keep the fresh green bright.
now assemble the pastry and bake in a preheated oven of 400 for 10 minutes and then reduce to 350 for another 20 + till its almost done.
Serve warm in wedges cutting it cleanly with a pizza cutter.