{"id":4438,"date":"2012-03-08T09:29:02","date_gmt":"2012-03-08T16:29:02","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=4438"},"modified":"2019-10-19T09:15:05","modified_gmt":"2019-10-19T16:15:05","slug":"mushroom-asparagus-tart","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=4438","title":{"rendered":"Mushroom Asparagus Tarts"},"content":{"rendered":"

Finally this recipe makes an appearance.<\/strong><\/span><\/p>\n

I can’t believe I had this recipe ready to post in March 2010 but never got around to trying it. What a mistake, it is a delicious appetizer or even a brunch or main dish item.<\/p>\n

Yesterday, I had a guy from our local camera shop come to my house and give me tips for taking better food pictures. (These may not be BETTER yet, I’m a work in progress when it comes to learning new things.) Like this recipe, it took be a year and a half to get around to using a gift card my husband had given me from the camera shop. But, I finally set things up and it was definitely beneficial and I hope my pictures eventually improve.<\/p>\n

So, in anticipation for my visit I made these Mushroom Asparagus Tarts, a Sugar Plum Cake (will post that), some Rosemary Blue Cheese Wafers (coming soon), and a red cabbage and fennel salad (also to make an appearance). So I had all this food ready to take pictures of for my lesson and I just wanted to dig in and try some of it.<\/p>\n

I could tell from the aroma of cooking the asparagus and mushrooms that this was going to be delicious, and how good they would taste with a glass of wine. I took this to our bunco group last night and everyone loved them. I can’t wait to make them again and may vary some of the ingredients and try tomato and caramelized onion for another time. I had four squares left and brought them home and it didn’t take long for my husband to gobble up a couple of them.<\/p>\n

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Yummy ingredients. Swiss would be nice with this recipe also.<\/p>\n

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I split my asparagus because it was the thicker variety. Saute in a little olive oil for about 5 minutes.<\/p>\n

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Coarsely chopped mushrooms get saut\u00e9ed in a little butter.<\/p>\n

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Chopped fresh thyme (the more the better I think) and garlic.<\/p>\n

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Cut each piece of puffed pastry into 9 squares. Then using a small paring knife score around the edges but do not cut all the way through. Then these get baked for about 5-6 minutes.<\/p>\n

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After they have puffed and baked about 5-6 minutes they get spread with some of the mascarpone cheese and a tablespoon or two of the grated fontina cheese.<\/p>\n

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These get baked again for about 5 minutes until the cheese is melted a little.<\/p>\n

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Top with saut\u00e9ed asparagus and mushrooms and then some parmesan cheese.<\/p>\n

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Don’t these look delicious.<\/p>\n

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Mushroom Asparagus Tart<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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