Intro
This recipe just isn’t fair. I’m sorry. With its main components being butter, Mascarpone, asparagus, walnuts, and a dusting of Parmesan – there is little to no chance this won’t be an unforgettable dish.
I blame Delancey for planting the seed that sprouted this tart. On one of our regular visits I ordered a dish consisting of asparagus that was perfectly charred in their wood-burning oven, walnut cream, and slender shavings of Parmesan. It was a rare moment that I was cursing the fact that my children eat their vegetables as their little hands greedily swiped the slender green spears from my plate. I encouraged them to focus on their pizza and leave the asparagus for me as I painstakingly crafted the perfect bite with each component of the plate gracefully represented.
It was then that I learned that walnuts, asparagus, and Parmesan seemed to have been made for one another. My addition of flaky puff pastry, and garlic and chili flake spiked Mascarpone simply forms a solid foundation for those three to steal the show.
If you aren’t familiar with Mascarpone I hope this recipe entices you enough to familiarize yourself with this triple cream cheese. Similar to cream cheese in texture but without the harsh twang. It spreads like a dream and tastes the way I imagine heaven will feel. It’s indulgent and immediately makes any dish sound and taste suitable for fine dining.
For those of you who rush off to the store to buy Mascarpone to make this recipe – good for you. Then when you start cursing me when you see the cost of an 8 oz container, I apologize. Sit tight and I will soon share with you a recipe and method for making this soft cheese at home.
In place of the Mascarpone you may use Creme Fraiche.
continue for recipe…
Remove your puff from the fridge and top with the Mascarpone mixture leaving a 1” border around the entire tart. On top of the Mascarpone lay the asparagus, single file, one right next to the other. Sprinkle the top with a fine sea salt and put in the oven. After the first 20 minutes of baking reduce the heat to 350* and continue to bake for another 20-30 minutes, until cooked through.
Remove from the oven and let cool slightly. Just before serving top with toasted walnuts and shaved Parmesan. Serve warm or at room temperature.
Asparagus Tart
With the addition of a simply dressed salad this tart makes for a perfect Summer lunch.
serves 6-8
1 bunch asparagus (about 1 lb)
1 tablespoon olive oil
½ batch quick puff, classic puff (or store-bought puff )
¼ cup Mascarpone
¼ cup heavy cream
1 large clove garlic, minced
½ cup walnuts, toasted and roughly chopped
Parmesan
pinch pepper flakes
salt and pepper
Pre-heat your oven to 420*. Line a baking sheet with parchment.
Roll the puff to a rough 8×12 inch rectangle. Trim off the uneven edges. Carefully place the puff onto the baking sheet and chill in the refrigerator for about 15 minutes while you prepare the rest of the ingredients.
In a small bowl combine the Mascarpone, cream, garlic, pepper flakes, and a hefty pinch of salt and pepper.
Remove the woody part of the asparagus by taking one spear and carefully bending until it snaps. Using that spear as your guide cut the remaining asparagus where your guide snapped. In a medium bowl toss the asparagus with 1 tablespoon olive oil.
That combination of flavors sounds heavenly. This and a green salad would make a great light dinner. Or heavy dinner, since I’d probably end up eating the entire thing.
this looks HEAVENLY, ashley! i can practically taste the flakiness from the puff profile alone. and the last shot looking down on the oven-ready treat…the asparagus jumps off the screen. a girlfriend and i are starting a cooking club next week, and tarts just moved up on the list. another AMAZING creation. you are so talented!! thank you for sharing your gifts…
Yum, you gotta love asparagus! 🙂
YUM! looks divine. Can I come over 🙂 Dont feel like cooking haha
Delish. Love every single ingredient and of course…the photography. I think I could eat tarts and soup every day, day after day!
This is a stunning tart!
Occasionally I come across a nut/veg pairing that really sticks with me- like golden beets, hazelnuts, goat cheese- magic! Now I’ve got to try the walnut, parm, asparagus combo!
I love the combination of these ingredients. Every summer I go on a savory galette binge, and this could be the star of this summer’s line up! Thanks for the inspiration.
Wow, I am going to make that. Wow.
Just bookmarked this one for a future dinner, minus the walnuts though – can’t stand nuts! Otherwise it looks dee-lish-ous!
The dish that is at Delancy is also in the A16 cookbook and I’ve had it bookmarked for years… never actually made it. Thank you for the reminder. But my goodness, the tart is stunning. This is the kind of thing you take to a party and get all sorts of oohh and ahhs. Beautifully done, friend.
How do you make everything look so good! I love it all.
This tart looks fantastic! Great recipe. I’m excited to try!
I took a look at your puff pastry post and have been drool for the past 15 minutes. Had to let you know that I’m going to make this… and I’m going to make the pastry myself! Thank you for always being such wonderful inspiration!
What a delicious looking tart! And so fitting for Spring. Will be trying this with your creme fraiche suggestion. Yum!
ohhhh this looks like heaven! Not exactly a waist watching vegetable dish, but one I will have to try. mmmmmmm can’t wait
wow this looks soo good!
Gorgeous!
Oh my goodness…I might have just drooled…don’t tell…
I can’t get my eyeballs off the screen! The photos are so good I can almost taste this tart. Definitely right when you said we wouldn’t be able to resist!
I love your photos & tart is quite delectable. I adore asparagus…roll on Spring! {Mid winter here in NZ :)}
O.M.G. I think I only got three sentences into this blog entry and could only skim the rest of the way. This recipe looks very indulgent. Thank you for posting it. I’m glad I cannot make it for the next three weeks (vacation and other plans) because asparagus may no longer be available then and I can wait until next season to gratify my lustful desires. ha!
Beautiful tart! We have just spent some time in Perigord which is famous for walnuts and I brought myself a jar of walnut configure back with me so and am going to make a sweet tart this weekend with the.
INSANE!! I have to make this. Have to! Yes Delancey is a dangerous place 🙂
wow, this sounds incredible! i’m going to have to try this soon – thank you!
I have asparagus in the chiller right now…how I wish I had some puff pastry too! This sounds incredible and your photos are just pulling me in!
Mascarpone, I do love it! It strokes your mouth with white.
I hope you have tried italian tiramisù, on my blog there’s the recipe if you haven’t yet 🙂
Not a big fan of asparagus but anything on puff pastry is worthy of a try! Will make this for my family one day- thanks! 🙂
YUMM! That tart looks divine.
You have bewitched me. I’m both enthralled and hungry
I made this last Friday for an outdoor potluck and it was great! Tasted amazing and everyone seemed to really enjoy it.
This is in my oven right now…smells delicious!
Only problem is I think I put too much cheese mixture on it because its almost covering all the asparagus!
I’m sure it will still taste amazing though…thanks for the recipe 🙂
Just got done making this! Thanks for an AMAZING recipe!!! SO GOOD!
how do I subscribe to your blog via email updates?
@Donna – Thanks for asking. I added a sign-up to the bottom of the post. Also there is a box on the top of the blog but it’s hard to see. Thanks!
I made this and it was amazingly delicious – thank you!
@Carly – Thanks so much for coming back to tell me! Made my day.
we made this, but with ricotta cheese instead. it was amazing!