Asparagus is an industrious little vegetable. Its spears can grow up to 10″ over the course of a 24 hour period, shooting above the soil ready for harvest like so. It’s also one of the more unique vegetables to cross my cutting board, as it’s not a leaf, flower bud, or root system, but the stem of the plant itself. Asparagus’ flavor is unique as well and in my experience, it is best served as the star of a side dish…or wrapped in bacon.
I normally just roast the spears with a bit of olive oil and salt and pepper, but after finding a sheet of leftover puff pastry in my freezer this evening I decided to make a simple tart with mushrooms and gruyere. » Read the rest of this entry «