One last batch of asparagus for the road

June 11th, 2011 § 4 comments

Quiche with green asparagus pesto and mozarella

Yes I know, the asparagus season is almost over!

I just can’t get enough of them.

Before it really is over, let me indulge with you into one more asparagus feast: a thin crispy savory tart with a pesto of green asparagus and almonds and a generous layer of mozarella buffala… All the tastes and flavors of spring, Provence and Italy in a bite!


Quiche with green asparagus pesto and mozarella

Asparagus pesto and mozzarella tart
Tarte au pesto d’asperges et mozarella

serves 4 pers,
prep: 20 min. cook: 8 + 20 min
oven temp. 180°C/350°F

Ingredients:
500 g green asparagus;
2 Tsp olive oil (the one you would use for cooking, preferably not extra virgin);
2 Tsp extra virgin olive oil (the one you would use for salads and drizzling);
Dash lemon juice;
1 handful basil, cleaned and thinly chopped;
1 clove fresh garlic, peeled, germ removed and crushed;
2 Tsp ground almonds;
2 Tsp freshly grated parmeggiano reggiano;
1 buffala mozzarella (~250g), cut into thin slices;
sea salt and freshly ground pepper to taste;
1 roll ready to use puff pastry (~250g);

Preheat the oven at 180 deg C. Line a tart shape with the dough, prick with a fork, cover and reserve refrigerated


Prepare the asparagus: wash and, if necessary, peel the more fibrous part at the bottom. Cut the asparagus in two. Pan-fry the top halves in 1 Tsp olive oil for 2 minutes on high heat so that they are still firm and just start to color. Season to taste and reserve.

Dice the bottom halves into very small cubes (brunoise). Heat the pan again, with the last Tsp olive oil, and pan fry the asparagus brunoise for 5 minutes on medium heat, tossing regularly. Add the crushed garlic and ground almonds halfway through. Remove from the fire and leave to cool a minute or two. Add the chopped basil, grated parmeggiano, and season to taste with sea salt, freshly ground pepper, chili pepper, extra virgin olive oil and lemon juice. Mix well.

Take out the tart shape out of the fridge. Spread the asparagus pesto evenly on the dough, add the mozzarella slices and finally, top with the asparagus tips. Bake for 20 min at 180 deg C for a tart and 12 min at 220 deg C for a pizza.

Bon appétit!

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