Lunch: Asparagus and Chive Tart

Recipe by Judy Kim This stunning side dish showcases fresh asparagus in a buttery crust.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Asparagus and Chive Tart

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Ingredients

1 sheet frozen puff pastry, thawed in refrigerator overnight
All-purpose flour, for rolling out pastry
1 egg, beaten with 1 tbsp. heavy cream
1 c. freshly grated Parmesan
1 c. freshly grated fontina cheese
2 tbsp. Chopped chives
2 eggs
1 tbsp. heavy cream
1/2 tsp. Freshly ground black pepper
extra-virgin olive oil
1 lb. asparagus, washed and trimmed
Maldon sea salt, for finishing

Instructions

Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to 10-x-16" rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over, every 1 inch. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly.
Meanwhile, in a medium mixing bowl combine Parmesan, fontina, chives, eggs, 1 tablespoon heavy cream and black pepper. Spread cheese mixture evenly across center of puff pastry, leaving a 3/4" border. Evenly arrange asparagus across center of pastry, alternating direction and avoiding the border.
Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.
Sprinkle with Maldon sea salt and serve immediately.

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