Asparagus Two Ways

Asparagus can be used in so many dishes from the simple to the sublime. Roasting the asparagus is a quick way to get the most from this versatile vegetable and the availability of organic salad dressing makes this dish fast, fresh and delicious!

Roasted asparagus in balsamic vinaigrette

1lb washed and trimmed asparagus
1-2 Tablespoons balsamic vinaigrette (like Newman's Own or Seeds of Change)
salt and pepper (optional)

Pre-heat the oven to 450 degrees Lay the asparagus on a cookie sheet or baking pan. Drizzle the vinaigrette and over the asparagus then sprinkle with salt and pepper if using. Toss to coat and then spread the asparagus out in the pan to form one layer. Roast in the oven for approximately 10 minutes (depending on thickness), turning once or twice during the cooking process.

Elegant asparagus tart

The availability of organic frozen puff pastry makes this dish easy enough to do anytime.

4 - 6" circles of puff pastry
1lb asparagus spears
pinch of salt and pepper
4 Tablespoons chopped prosciutto (approx 4 paper thin slices)
4 Tablespoons chopped sun dried tomatoes
8 Tablespoons shredded mozzarella
1 beaten egg

Remove pastry from freezer to thaw for around twenty minutes. Preheat oven to 400 degrees.

While pastry is thawing, steam the washed and trimmed asparagus until crisp tender, approximately 10 minutes, depending upon the thickness of the asparagus. Rinse under cool water quickly and drain again.

When cool, cut asparagus into one-inch pieces. Toss with a pinch of salt and pepper.

In a bowl, mix asparagus with prosciutto, tomatoes and cheese.

Place pastry rounds on a lightly floured surface. Thin the pastry slightly with a floured rolling pin and even out any thick spots. Place rounds on a cookie sheet.

Place one quarter of the asparagus mixture in the center of each of the four rounds. Fold up close to an inch of the outer edges of the pastry crimping as you go to form the tart sides. Brush tart edges with the egg.

Chill in the refrigerator for 5 minutes then place in the oven and bake for 15 minutes. Because oven temperature may vary, check occasionally and remove when pastry is golden brown. These are entrée sized tarts. Change the size of the pastry rounds to 3.5" - 4" and use the same ratio of other ingredients to make side dish tarts.

Enjoy!