Asparagus and Ricotta Tart

Ingredients:

-1 sheet of puff pastry
- 2 eggs (one beaten for crust and one for the filling)
- 100g ricotta cheese
- 2tbs heavy cream
- 50ml milk
- 2-3 tbs grated parmesan
- salt to taste
- pepper to taste
- a bunch of asparagus trimmed ( 10- 12)

Instructions:

• Heat oven to 190°C
• Unfold the pastry sheet and brush it with beaten egg. Fold the long edges of the pastry rectangle (1cm) and brush them with egg. Do the same with the short edges. Fold again the long sides and brush with egg. Prick the inside of the shell with a fork and cut with a knife through the folded edges to allow the pastry to puff up.  Bake for 15′ until golden brown. 
• Set aside to cool a bit. If the inside of the shell puffed up while baking press it down before pouring in the filling. 
• Turn oven down to 175°. Mix together the egg, ricotta, cream, milk, parmesan, salt and pepper. Pour the mixture into the baked tart. Lay the asparagus on top of the ricotta mixture, sprinkle some grated parmesan and some pepper on top and bake for another 15-20′ or until golden brown.

  

Enjoy !

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Crispy Asparagus

Ingredients

·     1 pound asparagus, trimmed

·     1/2 cup flour

·     2 eggs

·     3/4 cup panko breadcrumbs

·     1/4 cup parmigiano,grated

·     salt and pepper

     

    

     Instructions

Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425 degree oven until golden brown, about 7-13 minutes.

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Chicken and Asparagus Penne

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk
• 1/4 cup cream or half and half
• 3 oz light cream cheese, diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)

Instructions

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add light cream cheese and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

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Asparagus Egg and Bacon Salad

1 serving
Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Instructions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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