I am trying this this weekend - but am posting now because I've already misplaced it once. smileys/smile.gif
From the LA Times Food section 5/10/06:
Asparagus and Parmesan Tarts
Adapted from BBC's Olive magazine, May 2006
16 medium or 24 small spears asparagus
1 sheet frozen, all-butter puff pastry, defrosted
2 tablespoons mascarpone
3 tablespoons grated parmesan
2 tablespoons plus 2 teaspoons olive oil
4 tablespoons shaved Parmesan
1 - Bring a large pot of water to a simmer. Trim the asparagus and cook for 2 minutes. Shock in ice water and drain, then pat dry.
2 - Heat the oven to 400 degrees. Cut the puff pastry into 4 (6 by 4 inch) rectangles to make tart shells and place on a baking sheet. Heat the oven to 400 degrees.
3 - Combine the mascarpone with the grated Parmesan. Spread the mixture evenly over the tarts, leaving a three-quarter-inch border.
4 - Divide the asparagus among the tarts on top of the mascarpone, placing 4 to 6 on each. Drizzle each tart with 2 teaspoons olive oil.
5 - Bake 20 to 25 minutes, until crisp and golden. Sprinkle each tart with 1 teaspoon shaved Parmesan, serve.
Now for the question: notice it calls for 2 tablespoon plus 2 teaspoons olive oil, but the instructions only tell what to do with the 2 tablespoons (drizzled over the tarts in step 4.) Where do you think the other 2 teaspoons would be used?
I think when I prepare these, instead of drizzling the olive oil over the tarts, I'm going to lightly coat the spears with it - I think it will make the end product better.
From the LA Times Food section 5/10/06:
Asparagus and Parmesan Tarts
Adapted from BBC's Olive magazine, May 2006
16 medium or 24 small spears asparagus
1 sheet frozen, all-butter puff pastry, defrosted
2 tablespoons mascarpone
3 tablespoons grated parmesan
2 tablespoons plus 2 teaspoons olive oil
4 tablespoons shaved Parmesan
1 - Bring a large pot of water to a simmer. Trim the asparagus and cook for 2 minutes. Shock in ice water and drain, then pat dry.
2 - Heat the oven to 400 degrees. Cut the puff pastry into 4 (6 by 4 inch) rectangles to make tart shells and place on a baking sheet. Heat the oven to 400 degrees.
3 - Combine the mascarpone with the grated Parmesan. Spread the mixture evenly over the tarts, leaving a three-quarter-inch border.
4 - Divide the asparagus among the tarts on top of the mascarpone, placing 4 to 6 on each. Drizzle each tart with 2 teaspoons olive oil.
5 - Bake 20 to 25 minutes, until crisp and golden. Sprinkle each tart with 1 teaspoon shaved Parmesan, serve.
Now for the question: notice it calls for 2 tablespoon plus 2 teaspoons olive oil, but the instructions only tell what to do with the 2 tablespoons (drizzled over the tarts in step 4.) Where do you think the other 2 teaspoons would be used?
I think when I prepare these, instead of drizzling the olive oil over the tarts, I'm going to lightly coat the spears with it - I think it will make the end product better.