Puff pastry, asparagus and cheese are a marriage made in heaven. This can be served as a brunch option on a buffet or plated with the main meal as a side dish.
Asparagus is one of my favorite spring vegetables. I prepare it a few times a week when it’s in season. One evening I had one sheet of puff pastry I needed to use up plus this beautiful asparagus. So I decided to make individual swiss and asparagus tarts.
Michigan asparagus is a generous sponsor of #BrunchWeek. The season in Michigan runs from early/mid-May through June. The really cool thing about asparagus from Michigan, besides they are one of the only domestic producers, is that, when harvested, the stalks are snapped virtually eliminating the woody bottom. It’s always best to buy as local as produce as you can but that is not always possible. The next best thing is to buy produce from the US.
Although it’s a really easy dish to prepare, it’s delicious and impressive. I would suggest making extras. Your guests will thank you.
With only three ingredients, this recipe whips up in no time. You do need to plan though. The puff pastry needs to thaw and, if you’re like me, you’ll need to shred your Swiss cheese. If you’ve read some of my other posts, I prefer to shred my own cheese due to the use of anti-caking agents in pre-shredded cheeses. There is little prep work that needs to be done to the Michigan asparagus.
- 1/2 package (1 sheet) of puff pastry sheets
- 12 stalks Michigan Asparagus
- 1 cup grated Swiss cheese
- Thaw puff pastry according to package directions.
- Preheat oven to 425 degres F. Remove the woody ends of the asparagus, although not necessary if using Michigan asparagus. Cut each stalk in half.
- Cut puff pastry sheet into 4 squares. Place on baking sheet. Sprinkle 1/4 cup of Swiss cheese on each square. Place 6 pieces of asparagus on each tart.
- Bake at 425 degrees F. for 20 - 25 minutes or until golden. Serve immediately.
Prep time includes puff pastry thaw time.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
Mini Rustic Apple Pies from Forking Up