Spring Asparagus and Asiago Tart

Spring Asparagus and Asiago Tart

1 bunch asparagus (about 1 lb)
1 tablespoon olive oil
1/2 package puff pastry
1/4 cup Mascarpone cheese
1 teaspoon of dijon mustard
1/4 cup heavy cream
1 large clove garlic, minced
1/3 cup walnuts, toasted and roughly chopped
1 cup of shredded Asiago Cheese
salt and pepper
pinch of red pepper flakes (optional)

Pre-heat your oven to 400*. 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, dijon, 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.

Remove your puff from the fridge and lightly score a 1” border around the entire tart. Spread with the Mascarpone mixture and then place the asparagus, single file, one right next to the other. Sprinkle the top with a fine sea salt and pepper and put in the oven. After the first 20 minutes of baking reduce the heat to 350*, add the asiago cheese 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. Serve warm or at room temperature.