Still on the Green Garlic kick....
Asparagus and Green Garlic Pastries with Mascarpone
6 asparagus spears, 5" (12.5cm) long
3 green garlic, 2.5" (6cm) long
2 tbs Mascarpone
4 cherry tomatoes
1/2 sheet puff pastry
Thaw the puff pastry, if needed. Cut out 2 circles, 6" (15cm) in diameter. Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5" (1.25cm) inside the edge of the pastry.
Trim asparagus to 5" (12.5cm). Trim green garlic by slicing off root and and removing 1 layer. Trim to 5" (12.5cm), using as much green top as possible.
Bring 1 – 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus and garlic in one layer. Add the asparagus and blanch for 2 – 4 minutes, depending on thickness. Remove and refresh in cold water. Blanch green garlic or onions for 2 minutes. Remove and refresh in cold water.
Cut the asparagus in half the short way. Cut the green garlic in half the long way
Slice cherry tomatoes into wedges.
To assemble: Spread Mascarpone on the pastry, out to the scored line.
Laying them like the spokes of a wheel, radiating out from the center: put the asparagus tips at third intervals; put the asparagus ends next to the tips; put the green garlic or onion next. Put one tomato wedge in each 'space'.
Bake in pre-heated oven at 420F (205C) for 10 – 13 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and put on plates. Drizzle with Vinaigrette and serve.
1 tsp Dijon-style mustard
2 tsp white Balsamic vinegar
2 tsp fresh snipped chives
3 tbs olive oil, the good stuff
Whisk mustard and vinegar. Slowly drizzle in oil, whisking constantly. Add chives, whisk well.
For the week of April 18 we're having Scallops Provençal, Asparagus Pastries, Artichokes with Yogurt Dipping Sauce, Veal Scallops with Lemon Paprika Sauce, Grilled Pork Chops with Spinach Cannellini Salad, Stir-Fried Turkey with Spring Vegetables, and more…
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