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

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!

One more asparagus recipe for the road? you might like these too:

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , , ,

§ 4 Responses to One last batch of asparagus for the road"

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading One last batch of asparagus for the road at My Kitchen Diaries.


  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet

    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]

    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Caramelised belgian endive and goat cheese tatin
    Ewrtensoep (2)