Asparagus Soup, Tartlet & Salad!

CHICOPEE, Mass. (Mass Appeal) – Asparagus is the perfect spring vegetable that you can enjoy all summer long! Kathleen Delaney, Personal Chef from showed us how to make an aspargus soup, tartlet, salad and asparagus wrapped in bacon.

Asparagus Tart

15 philo dough cups
1 teaspoon all purpose flour
14 ounces asparagus, each spear trimmed 3 inches long
2/3 cup half and half
2 eggs
1/2 cup fresh grated Parmesan cheese (about 4 ounces)
1/2 teaspoon salt

Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in
9-inch-diameter tart pan with removable bottom. Press dough into pan.
Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, and salt in bowl. Season with pepper. Arrange asparagus in cups Pour custard over.
Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

Fresh Asparagus Soup

1 cups Potatoes peeled and cooked
1 cup blanched cut asparagus
2 cups vegetable or chicken broth
S& P
2 finely minced shallots or vidalia onion
1/2 cup sour cream

Saute shallots in olive oil until translucent. Mix all ingredients in a blender till smooth season with salt and pepper garnish with tips of asparagus and a dollop of sour cream

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