Asparagus Tart
BY
lee.goodrum.9
Lee Goodrum2 tablespoon Gray Poupon Dijon Mustard
1 tablespoon Sour Cream
Cayenne Pepper
Black Pepper
12-15 Asparagus Spears
Parmigiano Arregiano
1. Defrost Puff Pastry and preheat oven to 400.
2. Cut puff pastry in half widthwise and roll up edges to form the crust of the tart shells
3. With a fork, score the interior of the shells
4. Bake for 15 minutes at 400 degrees
5. Remove shells from oven and set out to cool
6. Blanche the asparagus for 1 minute in highly salted water, then drain completely
7. Mix mustard, sour cream, and cayenne and black pepper to taste in a ramekin and spread onto the bottom of the now cool pastry shells
8. Lay drained asparagus in to tart shells (you may have to trim the asparagus to fit)
9. Grate parmigiano arregiano over the top of asparagus
10. Bake for 10 minutes at 400
11. Serve hot