This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. 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.
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. 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.
Ingredients
- 1/2 package (1 sheet) of puff pastry sheets
- 12 stalks Michigan Asparagus
- 1 cup grated Swiss cheese
Instructions
- 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.
Notes
Prep time includes puff pastry thaw time.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee
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
BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up
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Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
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Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus.
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
This post is sponsored in conjunction with 
While I used the Cabot Vermont Sharp for this post because I like the classic sharp taste but you can certainly use your favorite Cabot cheese. Try the pepper jack or hot habanero for a bit of a kick.
