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VIRGINIA THIS MORNING: Asparagus Tarts

RICHMOND, Va. (WTVR) – She started getting her hands dirty in the kitchen at the age of 6–Now, Jean Marie Kennedy is being featured in the March/April issue of R Home Magazine for her “simply savory” dishes.  Check out her recipe for Asparagus Tarts this morning.

This segment was sponsored by R Home Magazine.

Asparagus Cheese Tarts

Ingredients

    • 1 sheet frozen puff pastry
    • 16 thin spears of asparagus, or 8 thick ones, halved lengthwise)
    • 6 oz cream cheese, softened
    • 4 tablespoons butter, softened
    • ¼ cup parmesan cheese, grated
    • 1 clove minced garlic
    • 2 tablespoons fresh chives
    • ½ teaspoon thyme
    • 1 pinch sea salt
    • 4 tablespoons parmesan cheese, shaved

Directions

  1. Preheat oven to 400 degrees F.
  2. Remove pastry dough from freezer and let thaw for 20 minutes.
  3. In medium bowl, combine cream cheese, butter, grated Parmesan, garlic, chives, thyme and salt; set aside.
  4. Wash and trim asparagus, cut in half cross-wise.
  5. Unfold dough onto a floured surface, roll out enough to flatten, cut into 8 rectangles.
  6. Transfer the rectangles to a parchment covered half sheet pan.
  7. Spread cream cheese mixture onto each of the pastry rectangles, leaving ½ inch border all the way around.
  8. Press four asparagus spears onto each rectangle, alternating direction (you will have to fiddle with the length of the asparagus a bit).
  9. Sprinkle with the reserved parmesan cheese – about ½ tablespoon for each tart.
  10. Bake for 18-22 minutes until pastries are golden brown.
  11. Remove from oven, and transfer to serving platter.

 

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