I am so so so excited that Spring is in the air! I am ready for sunny trips to the farmers market, Sunday night BBQ’s in Malibu and picnics on the beach. As a personal chef, Spring brings lots of fun parties and I always try to take advantage of the great markets we have here in L.A. It doesn’t get much better than cooking a fabulous backyard dinner party with freshly squeezed juices in cocktails, farm fresh produce on the table and happy clients! Oh yea, I’m totally ready for Spring!
This year I am beyond excited and honored to be part of Spring Fling!
Spring Fling 2011 is a five-week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten-Free Girl and the Chef, Nicole from Pinch My Salt, some fantastic people from Food Network and Cooking Channel and myself!
Here’s what the 2011 Spring Fling Schedule looks like:
Weds April 20th: Asparagus
Weds May 4th: Rhubarb
Weds May 18th: Artichokes
Weds June 1st: Strawberries (Bring on the strawberry cocktails – this one’s taking place on my 25th birthday!!)
Weds June 15th: Peas
And the best part about this is everyone gets to join in, click around and share your tips and recipes for the fabulous spring produce we are featuring!
So here’s how it works:
Go ahead and leave your tips/recipes/and favorite links in the comments below my Spring Fling post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!!
Doesn’t that sound fun! So go ahead and join on in! I, for one, can’t wait to hear all your fantastic ideas about all the topics and turn this Spring Fling into a big fabulous party all about food!
This week is all about Asparagus! I personally love the tiny little skinny asparagus bunches that are showing up at all my local farmers markets. They cook up in almost no time and pack a lot of flavor! Plus they have such a thin skin that you don’t have to peel them before cooking!
To kick things off I made not one, not two, but five of these Asparagus, Gruyere and Parmesan Tarts for my personal chef clients this week. They made for an excellent appetizer before a dinner party and everyone devoured them! I’ll be making more of these this weekend too since they will be a perfect addition to my Easter Brunch menu!
- 1 piece of Puff Pastry (store bought is totally fine)
- 1/2 cup Gruyere, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 bundle skinny asparagus
- 1 tbsp olive oil
- Sea salt
- Crushed Black pepper
- Preheat oven to 400 degrees F.
- Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
- Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
- Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems. Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
- Sprinkle with salt and cracked black pepper before serving.
Food Network Healthy Eats Asparagus 5 Ways
A Way to Garden 12 Don’t for Growing, Cooking and Preserving Asparagus
Food Network Dish Spring Fling: Asparagus
Cooking Channel Asparagus Frittata, Your Easter Brunch Centerpiece
Pinch My Salt Asparagus Gratin
What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
Food2 Seasonal Spotlight: Asparagus
Steamy Kitchen Asparagus Gratin