There is nothing that signifies spring in the kitchen more than asparagus. Those green spears are one of the most versatile vegetables to work with—you can steam, boil, bake, roast, grill, sauté, or stir-fry them. Whichever technique you use, you can easily turn asparagus into crisp, tender deliciousness.
When I had unexpected overnight guests, I decided to make asparagus the star of the show with prosciutto, an equally worthy sidekick, into a flaky, savory breakfast. This tart is quick to make thanks to the convenience of purchased puff pastry. The hardest part is peeling the stalks. (I find a vegetable peeler that peels downward is the best tool.)
Asparagus-Prosciutto Tart
1 sheet (14 ounces) frozen puff pastry, thawed. All-purpose flour, for dusting 1 large egg, well beaten 10 medium asparagus spears, tough tends trimmed, shaved into thin strips using a vegetable peeler 6 pieces prosciutto 2 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper ½ cup finely grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a ½ inch border around the dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
Brush border of dough with the beaten egg. Bake until puffed and starting to brown, about 10 to 12 minutes. Toss asparagus with oil, and season with salt and pepper.
Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus and prosciutto on top. Bake until asparagus is crisp-tender and prosciutto is crisp, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 more minutes. Let cool on a wire rack 5 minutes before slicing into squares or wedges.
Serves 4-6
