Asparagus Tart

With honey & mustard sauce

Buttery, flaky, slightly creamy, and very seasonal… using store-bought puff pastry to keep this nice and easy. The tart is filled with a layer of creamy mascarpone cheese and fresh asparagus. Baked until golden and drizzled with a sweet honey mustard sauce. This is the perfect spring appetiser or easy throw-together weekend lunch…

Ingredients…

• ½ lb (about 2 small bunches) asparagus

• 1 (14 oz) sheet frozen puff pastry, thawed

• 8 oz mascarpone cheese

• sea salt

• freshly cracked black pepper

• olive oil

• 2 tbsp butter

• 1 tbsp honey

• 1 tbsp dijon mustard

• 1 tbsp water

• garnish: fresh dill leaves

Instructions…

1. Preheat the oven to 400°F (200°C). Prep the asparagus by trimming off the tough ends (about 1-2 inches off of each spear). Peel the asparagus.

2. Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Spread the mascarpone cheese in an even layer onto the dough, leaving about a 1” border. Season with salt and pepper.

3. Arrange the asparagus in an even layer over top the mascarpone. Season with salt, pepper, and a drizzle of olive oil. Fold the edges of dough up and over the asparagus. Lightly press the creases together so that the pastry is secure.

4. Drizzle the edges with olive oil. Bake for 30-35 minutes until the edges are golden and the asparagus is tender.

5. Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the honey, dijon mustard, and water. Reduce the heat to medium-low and simmer for 1-2 minutes.

6. Cut the tart into pieces and drizzle with the sauce. Garnish with fresh dill leaves.

Recipe courtesy of www.theoriginaldish.com