Easter may look a little different this year, but I'll still be celebrating at home! Every year I make some sort of rendition of this easy Asparagus Tart for Easter dinner and although I may not have a crowd this year, this easy tart will be perfect for my little family. Plus, the leftovers taste so good reheated in the oven! My secret ingredient? Hatfield Original Hardwood Smoked Dinner Ham! It adds a slightly smoky and ultra-savory flavor to the tart.
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Recipe and Headnote Molly Adams
- 1 pound asparagus, ends trimmed
- Kosher salt, as needed
- 1 teaspoon olive oil
- 1 lemon, zested
- 1 clove garlic, grated
- Black peppercorns, freshly grated, as needed
- Flour, as needed
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 cup cooked and diced Hatfield Original Hardwood Smoked Dinner Ham
- 1/ 2 cup grated Parmesan cheese
- 1 egg, beaten
Bring a large pot of salted water to a boil and set up an ice bath. Preheat oven to 425˚F.
Once water has reached a boil, add asparagus and cook for 2-3 minutes, or until bright green and crisp tender. Plunge into ice bath for 1 minute, then drain and let dry. Add asparagus to a large bowl and toss with olive oil, salt, pepper, lemon zest and garlic. Set aside.
Meanwhile, lightly flour a surface and roll puff pastry into a 12 by 16 inch rectangle on top of a sheet of parchment paper. Transfer pastry and parchment paper onto a baking sheet, then pierce the pastry all over with the tines of a fork. Place in the oven to bake for 12-15 minutes, or until lightly golden.
Once pastry has par-cooked, remove from oven and brush with Dijon mustard. Place ham on top, followed by cheese, then asparagus. Bake for 12-14 minutes more, then brush edges with beaten egg and return to the oven for 2 more minutes or until the pastry is very golden brown and shiny.
Let cool slightly before slicing and serving.