Photo: Leigh Loftus
There are people who eat to live and there are people who live to eat. I’m pretty sure that since I could consume solid food, I’ve belonged squarely in the latter category. There are also some recipes we make because we have to: chicken soup because a loved one has the flu, chocolate chip cookies because we promised we’d bring a treat into the office for a colleague’s birthday. This asparagus and prosciutto tart is a recipe we make because we want to, not because we need to.
You can buy puff pastry in the freezer section of your grocery store. I’ve found that if you shop pricier stores, you’ll inevitably find pricier brands (puff pastry can cost upwards of $12 per box and while you result will be irresistibly buttery puff pastry, most people will be just as happy with the $4 version).
Prosciutto is similar: you can find reallyreally expensive prosciutto at most grocery stores, but you can also find plenty of reasonable options that will taste just as salty and savory as the kind that sets your budget back. If you have friends coming over for book club, happy hour or for a dinner party, this is a great nosh to set out because it looks impressive, but only requires three ingredients that you probably don’t already have.
Photo: Leigh Loftus
- 1 sheet frozen puff pastry, defrosted
- 1 Tablespoon olive oil
- 4 ounces prosciutto
- 16 asparagus spears (about a pound; you can use more or less if desired), rinsed and thick stems removed
- ¼ cup grated Parmesan cheese
- pinch of sea salt and cracked black pepper
- Preheat oven to 425 degrees F (if using a different brand of puff pastry, preheat according to directions on box). Thaw the puff pastry according to package directions.
- Once thawed, place puff pastry on a piece of parchment paper or silipat and roll out to approximately 10 inches (you'll want it to fit on a standard sized cookie sheet).
- Slice prosciutto into thin strips and arrange on pastry. Line the asparagus on top of the prosciutto. Scatter the Parmesan cheese on top of the asparagus and drizzle with the olive oil and a pinch of sea salt and pepper. 4. Bake for 20 minutes until the pastry dough has puffed and brown and asparagus is roasted and cooked through.
24 Comments
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Michy
June 4, 2010 at 11:31 amSo, my husband made me eat asparagus for the first time a couple days ago. We boiled it – the power was out, so I couldn’t steam it in the rice-maker as planned, and I didn’t have a big pot to steam with – and it…tasted like boiled grass. I didn’t like it at all. The next day, we tried steaming it, which he said would make it much better. That time, we both threw our portions away. What did we do wrong? Do you think this dish would give me a new opinion of asparagus?
Brian
June 2, 2010 at 3:27 pmPrincess Lulu is a mini-Dachsund…. that is redundant, no?
I have had the pleasure of meeting Lulu (who was with Angie, of course). A very determined look on Lulu’s face as if to say, “A tart that is reachable is eatable.”
E.P.
May 31, 2010 at 8:38 amYou know, I don’t even like asparagus, but that tart looks AMAZING.
And Lulu? Sounds like my little puppy. She tries to do the same thing ALL THE TIME, and when I was baking tea cake cookies a while back, when I dropped a few on the floor, she had immediately inhaled them. Dogs… they’re funny creatures.
Vanessa
May 30, 2010 at 4:16 amThanks for leaving me a comment on my blog. It’s great discovering yours and this recipe in particular has got my mouth watering. I have a real passion for salty tarts and asparagus so can’t wait to try this.
Sarah Caron
May 28, 2010 at 10:40 amMy mouth is watering. I adore everything in that tart …
Lindsay
May 28, 2010 at 6:31 amWaht a cutie pie! So funny she snapped up a piece of your tart!
Kate (Little Beach Bum)
May 27, 2010 at 10:42 pmThis looks so good! I don’t think I would have ever thought to pair asparagus with prosciutto. Yum!
runnerforever
May 27, 2010 at 10:01 pmI haven’t seen anything like this before, very cool dish!
WHATUPDUCK
May 27, 2010 at 9:07 pmOh she’s cute, and the tart too 😉
Kelly
May 27, 2010 at 4:08 pmI love a good savory tart and yours look beautiful. Thanks for stopping by my blog and for offering to answer my questions about the Examiner. Hopefully, I’ll be chosen to do a few articles.
My dachshund will eat anything too. I usually let him lick my plate if he doesn’t beg during dinner. Princess Lulu is precious! Anybody with a dachshund friend are good people. 🙂
mandy
May 27, 2010 at 2:32 pmThat pup is adorable. And the tart looks delicious. I sort of love that its quick and easy, something I can make and then enjoy with friends while deck drinking.
heather @ chiknpastry
May 27, 2010 at 2:30 pmgood story! my cat is sorta the same way. she loves tortilla chips and coffee…
great idea about the breakfast and egg combo!
ErinsFoodFiles
May 27, 2010 at 1:38 pmThis looks like a great party dish!
DessertForTwo
May 27, 2010 at 11:59 amWhat a perfect starter for a Memorial Day bbq! Thanks!
Nichole
May 27, 2010 at 11:31 amAre you kidding me? How cute is that pup?!
OK I’ve tried rolling asparagus with sun-dried tomatoes in bread, this seems way easier.
Megan
May 26, 2010 at 7:50 pmPrincess Lulu is adorable! And that puff pastry tart looks delicious. I made something similar but without the prosciutto. I think prosciutto is a great addition!
kat
May 26, 2010 at 10:11 amWhat a cute dog & a yummy tart too, I don’t blame her for grabbing a piece
M @ Betty Crapper
May 26, 2010 at 9:20 amThe look on Lulu’s face says she’s innocent. Love it.
Daryl
May 26, 2010 at 8:50 amOMG that is so cute. She is adorable and oh yes that tart looks delicious.
Beth @ 990 Square
May 26, 2010 at 8:29 amI’ve known quite a few dogs that love a good baked good. This is one of the cuter ones I’ve seen though…I love that “wasn’t me” look!
Joanne
May 26, 2010 at 7:31 amThis post made me laugh so much. My dog is a bottomless pit and will eat just about anything that falls on the floor. It’s crazy.
I was hooked as soon as I saw the phrase flaky puff pastry. I’ve been craving prosciutto lately and this might just be the key to quell it.
my little expat kitchen
May 26, 2010 at 5:24 amWhat a great-looking tart. I love the ingredients. Thanks for dropping by my blog, giving me the chance to discover yours!
Magda