Easiest Way to Make Homemade Spring asparagus tart

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Before you jump to Spring asparagus tart recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

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Eggs, believe it or not, are terrific for helping you fight depression. Just make sure that you don't get rid of the yolk. The egg yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolks particularly, are rich in B vitamins. B vitamins can actually help you improve your mood. This is because the B vitamins help your neural transmitters--the parts of your brain that control your mood--work better. Try consuming a couple of eggs to jolly up!

See, you don't need to eat all that junk food when you want to feel better! Test out these hints instead!

We hope you got insight from reading it, now let's go back to spring asparagus tart recipe. To cook spring asparagus tart you only need 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Spring asparagus tart:

1. You need 1 tablespoon of all-purpose flour, plus more for dusting.
2. Provide 1 sheet of frozen puff pastry, thaw 9.5 by 9" sheet frm 17.3-oz pkg.
3. Use 1 cup of mascarpone.
4. Get 1 1/2 teaspoons of kosher salt.
5. Take 1 of large egg, beaten.
6. Take 1 of lemon, zest finely grated (about 1 tablespoon).
7. Provide 1 tablespoon of chopped fresh chives.
8. Provide 1 tablespoon of chopped fresh tarragon.
9. Use 1 tablespoon of olive oil.
10. You need 1 pound of pencil asparagus, woody bottoms trimmed off.
11. Use of Freshly ground pepper.
12. Take of Lightly dressed greens for serving.

Steps to make Spring asparagus tart:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet..
2. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife..
3. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightl.
4. In case you are like me and do not keep mascarpone in your frig, here is a good substitute: 4 ounce package cream cheese 1⁄8 cup heavy whipping cream 1 1⁄4 tablespoons sour cream. Makes about 1/4 cup more than you need for this recipe..
5. Note: In my opinion, the asparagus should be steamed first. They did not cook enough in the tart. Also the tart was a little bland, I would put some lemon juice in the mascarpone mixture. I will try it again. But it looked pretty!.

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