No.167
Recipe Card

Lemon Asparagus Tart

What are you doing for Mom this year? Perhaps a stay at home leisurely brunch is on the agenda? Here’s an easy little gem to include – Lemon Asparagus Tart, part of a Bijouxs brunch.

Every six months or so a group of my wonderful friends and I get together for brunch, I know sounds so 80′s right? We have fashioned this infrequent event into a joyous meal that once was stretched to include shopping and attending a random concert by the English Beat, you just never know. Recently we gathered in the Bijouxs studio, these super talented business women and me, for a festive spring fete where a Lemon Asparagus Tart made an appearance.

As a cook, do I take shortcuts? Yes, of course I do. Rolling out a sheet of ready-made puff pastry, topping it with crumbles and grates of cheese and crossing with spears of asparagus is a such a short cut that yields a delightful spring tart.

As I have previously noted, I’m not very good at making my own puff pastry. The process just never caught my fancy enough to practice over and over until I got it right, unlike the ‘paella quest’ a cooking neighbor and I went on where we made paella every night for week until we found the flavor combination we were seeking, then were confused days later which recipe we enjoyed the most. Yes, I use frozen puff pastry=shortcut.

COOK’S NOTES: I have made this tart many times and like the result of using medium-thick spears of asparaus. If you can only find the thinner fresh spears, you may need to reduce the cooking time slightly as not to overcook the asparaus. If you can only find the thicker spears, be sure to peel the stocks about halfway up to remove the tougher outer skin.

Our shortcut contributed brunch menu included: Orange Julius Mimosas, Peach Bellini’s, and Bacon-Infused Bloody Marys (a recipe I was testing that was joyfully shared with me by a delicious and generous restaurant in San Francisco); Lemon Asparagus Tart, Couscous with Peppers & Herbs, Balsamic Marinated Strawberry Salad and Blueberry Scones. For dessert cannolis and assorted cupcakes. Easy, the menu came together perfectly. I strive to keep entertaining at home fun.

Thank you to my wonderful, talented friends and wishing everyone a very Happy Mother’s Day!

As always, enjoy. B
Recipe Card
  1. sippitysup writes

    I think the all butter brands of puff pastry are as good as it gets. So why make your own? GREG

    • Bijouxs writes

      Back in my “cooking authentic” days of copper bowls, balloon whisks, etc. I really took to the task of mastering the classic recipes from scratch, some I mastered, others I missed. In these current Bijouxs days, I totally agree with you Greg, yes, all-butter frozen puff pastry please!

  2. Karen Hall writes

    I want that. NOW.

    • Bijouxs writes

      Hey Karen-Send the boys to the store, this one is a breeze!

  3. This is such a gorgeous looking tart! I’ve just printed this out to try, thanks so much for the recipe!

    • Bijouxs writes

      Hi Rosie! This kind of quick tart is so easy and it’s nice made it using other veggies such as tiny pear tomatoes or sliced zucchini. Thank you and enjoy!

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