Asparagus, Artichoke and Feta tart

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This is perfect for a sunny spring lunch.

Ingredients:
1/3 c creme fraiche
4 oz feta, divided
Salt and pepper
1 sheet frozen puff pastry, thawed
All-purpose flour (for work surface)
1 jars marinated artichoke hearts, drained, chopped
4 oz asparagus, chopped
1 large egg, beaten

Preheat oven to 425°. Blend creme and 2 oz feta in a food processor until smooth; season with salt and pepper

Roll out puff pastry on a lightly floured surface into a 16×10-inch rectangle. Transfer to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.

Spread feta mixture over pastry, top with asparagus, artichoke hearts and crumble remaining 2 ounces feta. Brush pastry border with egg.

Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

Serves 4.

Langoustine and Asparagus Risotto

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It’s that time of year again, where I go on an asparagus binge. Asparagus season only lasts about 2 months so I try to make the most of it. Today I made a creamy risotto with asparagus, lemon and langoustines – yummy!

Ingredients:
3 c chicken broth
2 c water
1 bunch asparagus, cut into small pieces
2 shallots, finely chopped
4 TBSP butter, divided
1 1/4 c Arborio rice
1/4 c white wine
1 lb langoustines (I buy the frozen ones from TJs), defrosted
1 TBSP lemon zest
1 TBSP lemon juice
1/4 c grated parmesan
2 TBSP chopped flat-leaf parsley
Aleppo Pepper

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 2 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook shallots in 2 TBSP butter with 1/4 tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 2 minutes. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 c broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes.

Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Stir in asparagus, zest, juice, butter, parmesan, parsley, and pepper to taste. Top with a little Aleppo pepper.

Serves 4.