Asparagus Tart

Never go to the food store hungry. We know it's tempting, especially when you're hungry and there's not much in the pantry and you've got to cook dinner. Don't do it! Or you'll be like Eric last night, who went to the food store for hamburger meat, buns, cheese and a red onion (we had burgers) and returned with all that, plus a bag of chips and a can of frosting and some beer. 3 hours later we both had stomach aches, half the chips were gone and there was a slightly depleted frosting can. See what happens when you go to the store hungry? We suggest eating a cookie first, to take the edge off. Or have some Asparagus Tart. Whats asparagus tart you ask? It's pretty awesome is what it is. A flaky pastry topped with cheese and caramelized onions and pancetta and asparagus. Yum. This is a perfect party snack or first course (or you can be like us and eat it as a main course)! The asparagus actually makes this a pretty refreshing dish, perfect for when the weather goes from 50* and dumping down rain on the weekend to 80* and sunny by Thursday without prior notice, which is exactly what happened here. Last week, we were buried under enough rain to pull the whole state out of a drought and now it's like summer, complete with Eric's glow in the dark legs seen peeking out from a pair of shorts. Don't look, you might go blind!

Printable Recipe

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Asparagus Tart

What you will need

1 package phyllo dough

1 bunch asparagus

1 red onion sliced thin

1/4 cup butter

1/2 cup gouda cheese (grated)

1 package pancetta

Handful of sesame seeds

Preheat oven to 350*

In a medium skillet caramelize the onions in 1 Tbs butter and 1 Tbs oil add 1 tsp sugar to help the process.  Set aside

Butter a large jellyroll pan and lay out the phyllo dough. Brush entire surface with melted butter and top with cheese, pancetta and caramelized onions. Lay asparagus in a pattern and sprinkle sesame seeds then bake until the dough is crunchy and the asparagus is cooked tender. About 25 minutes. Slice and serve warm.