I adore asparagus. We actually call them “trees” in our house. It is our pet name for the gorgeous green vegetable that rings in Spring. Yes, we gave asparagus a “pet name” just so our little one would try it. Once she took a bite she was hooked. We will forever, affectionately call asparagus “trees”. It works. We have gotten other kids to eat asparagus this way.
We recently went to the North Carolina mountains for a get away and visit with my hubby’s Godmother, Aunty F. To say I love to visit Aunty F is an understatement. The house is beautiful with unbelievably gorgeous scenery. Our cell phones don’t work well so there is little disruption but the real reason is Aunty F, herself. She shares my love of cooking and wine and is the most down to earth person I know. She has a way of putting things into perspective and making you fully relax. We love to stay up a late drinking a glass of wine and talking. She then so generously gets up with our little one in the morning and lets us sleep. Yes, we were fully spoiled that weekend. We are very lucky to have such a special lady in our life.
She also makes a large amount of healthy food that we love to dig into. This past visit, she made a roasted vegetable tart. It was so delicious with only a few ingredients. I knew I wanted to make it for the blog but was going to take advantage of asparagus season. This is a quick and easy tart that you can make ahead of time. I roast the asparagus in the morning and bake the crust. When we are ready to eat I put it together and heat. What could be better than that? I will be making this time and time again varying the vegetables for the season. The crust is just phyllo dough but it makes you feel like you are eating something really special. I love the crunch. This would be perfect for dinner or even a brunch. I love the idea of Asparagus Tart for Easter because you can make it ahead of time. It will look special but you will know it took no time at all to make.
Asparagus Phyllo Tart (Serves 6)
6 sheets of phyllo dough
Cooking Spray or 2 tbsp. olive oil
1 lb. asparagus
1 tbsp. olive oil
1 tsp. kosher salt, divided
1/4 tsp. fresh ground black pepper, divided
1/2 oz grated parmesan cheese
- Preheat oven to 425°.
- In a bowl, toss together asparagus olive oil, 1/2 tsp. kosher salt and 1/8 tsp. pepper. Lay asparagus in a single layer on a baking sheet.
- Bake for 8 to 10 minutes or until just fork tender.
- Turn oven down to 350°.
- Line another baking sheet with parchment paper. Lay out phyllo dough and place a damp paper towel on top of it.
- Place one phyllo sheet on the parchment and lightly spray with cooking spray. Place another sheet on top and spray again with cooking spray. Repeat with remaining four sheets of phyllo.
- Fold up 1/2 inch of phyllo on all sides to make a crust. Sprinkle 1/2 tsp. kosher salt and 1/8 tsp. pepper on the dough.
- Bake for approximately 15 minutes or until lightly browned.
- Line asparagus on top of phyllo in a single layer. Sprinkle with Parmesan cheese.
- Bake for 5 to 10 minutes. Cheese should be slightly melted.
Nutritional value per serving:
Calories 112 Fat 3 grams Carbs 12 grams Fiber 3 grams Protein 4 grams