Monday, May 22, 2017

Grilled Asparagus Tart and a Giveaway. Welcome to #BBQWeek

This post is sponsored in conjunction with #BBQWeek and Michigan Asparagus. All opinions are my own. I received product to make this recipe.

Good Monday morning to all of you and welcome to the first day of our BBQ Week celebration. This party is being hosted by my friend Ellen of Family Around the Table. Ellen says:
"Welcome to #BBQWeek. Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers."

A group of us is gathering today, Wednesday and Friday to share some amazing BBQ recipes with you. I am interested to see what we all share. You see, here in the North/MidWest region of the Country BBQ and Grilling are one and the same. This is not true of our friends down south. BBQ is whole cooking style unto it's own. We understand this now, thanks to so many wonderful Southern BBQ restaurants available country wide but, at least I, still think of anything grilled when told that we are having a BBQ event.

So while I won't be sharing any "traditional" BBQ this month, I will be sharing 3 great recipes that are perfect for throwing on the grill (or "BBQ" as we call it) this summer.




I am starting with a great Grilled Asparagus Tart using seasonal and local produce from our wonderful and generous sponsor at Michigan Asparagus. Michigan Asparagus is offering our readers a great opportunity to win a gift card and two grilling trays. You can enter at the bottom of this post. Good Luck!!




My local grocer, Kroger, has taken to sending out seasonal recipes along with their coupons. Last month I used one of them in my first attempt at making Macarons and they turned out perfectly, so I was looking forward to this month's edition. I was delighted when the very first recipe featured asparagus and immediately adapted it to fit today's theme of BBQ.




I used fresh, local asparagus instead of frozen and grilled it instead of blanching it. Using a disposable grill pan makes life very easy when grilling veggies. Toss the asparagus in some olive oil with salt and pepper, place it on the grill pan and place the grill pan on the grill....easy peasy. I stuck pretty closely to the rest of the recipe and was very glad I did because it turned out beautifully. The filling was creamy and delicious, the grilled asparagus was perfectly toothsome and savory and the crust was flaky and light. This was a perfect appetizer but would also make a lovely lunch or brunch dish with a croissant and some fresh fruit.




Make sure you stop by and see what all the others are grilling up for today's kickoff. You will find the links following my recipe.

Grilled Asparagus Tart
adapted from Kroger

1 bunch fresh local Asparagus
olive oil
1 sheet frozen puff pastry, thawed
1 c. shredded gruyere cheese
1 c. ricotta cheese
2 egg yolks
1/2 t. kosher salt for filling
salt and pepper to taste

Snap woody ends from asparagus stalks, discarding the woody ends and placing the tender stalks in a bowl.  Drizzle with olive oil and season to taste with salt and pepper.  Toss to coat and transfer to a grill pan.  Grill over med high flame until slightly charred and tender crisp.  Remove from grill and set aside to cool.

Roll pastry, on a  lightly floured surface, into a 10x13" rectangle.  Transfer to a parchment lined baking sheet. Using the tip of a sharp paring knife make a shallow cut along each side form a 1" border, being careful not to cut all the way through.  Using a fork, pierce holes inside the inner rectangle, covering the entire area. Place in refrigerator while preparing the filling.

Whisk together the ricotta, gruyere, egg yolks, salt and a couple of grinds of cracked pepper to taste. Spread over the inner rectangle of the chilled pastry crust.  Arrange the grilled asparagus over the filling and return to the refrigerator while the oven preheats to 400*.

Bake in a preheated 400* oven for 15 minutes.  Reduce heat to 350* and bake for another 15 minutes until pastry is golden and filling is set.  Let cool for a few minutes before cutting.  Can be served warm or at room temperature.  Refrigerate leftovers.  Print Recipe

More Amazing #BBQWeek Recipes




    Asparagus_PanPrize.png

    Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering this amazing prize package.


    a Rafflecopter giveaway


    Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.






32 comments:

  1. Hi Wendy! I love traveling through the wine regions of Michigan, particularly the southwest trail. I'm curious where in Michigan asparagus grows?

    Our previous home had an asparagus patch, and we loved watching it grow... a beautiful, delicious & healthy treat. Cheers!

    #BBQweek #MIasparagus

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    1. Isn't our wine trail beautiful, Jill? The asparagus farms are distributed around the State but the season is very short. Here is a website about the Michigan Asparagus Suppliers. http://www.michiganasparagus.org/suppliers/

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  2. You had me at ricotta cheese and asparagus! perfect for a light sunday supper I think!

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  3. Thank you for the recipe, it sounds good. Mary

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  4. Sounds like a delicious combination!

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  5. I really like the use of the puff pastry in this recipe. Grilling the asparagus before adding it to the puff pastry is so smart. It adds an extra dimension of flavor.

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    1. Grilling the asparagus made this dish, Cynthia.

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  6. I just roasted some fabulous Michigan asparagus last night! Your tart looks fabulous!

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    1. Don't you just love asparagus season, Liz?

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  7. That tart looks mouthwatering! Great post, Wendy!

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  8. I adore your tart, it is a work of art. This time of year I take asparagus and marinate it is Olive Oil & Balsamic Vinegar and grill it.
    ******************
    {in the contest I am Margot C__ on the Rafflecopter}

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    1. Good luck to you, Margot. Fingers crossed.

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  9. I love roasted asparagus with garlic and shallots. Thanks for this chance!

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    1. That sounds delicious, Brenda. Good luck.

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  10. Puff pastry is one of my "always on hand" items, and this looks like a great way to put it to use!

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  11. I love steamed asparagus with sea salt.

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  12. I absolutely love anything with puff pastry and this tart looks amazing! Definitely trying it!

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  13. We usually dice it up and add it to dishes, like eggs or casseroles.

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    1. Asparagus and eggs are such a natural together. Good luck in the drawing.

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  14. This looks fabulous! The asparagus, the cheese. Oh so good.

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  15. Yum. I would eat this for breakfast right now. Love puff pastry too!

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    1. It was perfect for brekkie the next day, Shelby.

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