Best of Friends: asparagus and gorgonzolaMay 27, 2015
Long have I pondered the relationship between asparagus and gorgonzola. One – tall, thin with a smooth, calm and gentle flavour, the other – full of cracks and a strong salty flavour. I love them together, they make the perfect match. If gorgonzola were a person, they would be a bit dismissive, bold and full of verve and personality but slightly vulnerable at times. Asparagus on the other hand would have a slightly squeeky voice, would be a bit hyperactive but also somewhat paradoxically elegant.
I have been seeing a lot of asparagus recipes around as it’s asparagus season. Or hadn’t you noticed? But none of these recipes really honed in on the great combination of asparagus and gorgonzola. So here is a very simple and VERY delicious puff pastry asparagus, gorgonzola tart. Preheat that oven! And let’s go…
Asparagus, gorgonzola tart recipe
- 1 sheet of puff pastry
- 200g gorgonzola cheese
- 10 asparagus
- 50g grated Emmental cheese
- 3 egg yolks
- 50 ml full fat milk
- handful of cress leaves
- oil to brush pastry
- Preheat the oven to 180 degrees Celcius.
- Line a baking tray with grease proof paper, roll out the puff pastry on to the paper. Score the edges (about 1 inch in from the edge) of the pastry to make a border.
- Use a pastry brush to lightly brush oil onto the edges of the puff pastry. Blind bake in the oven for about 10 minutes
- Cut the bottom ends off the asparagus and par-boil the asparagus in a pan with some water for about 5 minutes. Then strain in a colander.
- In a clean bowl, mix together the eggs yolks, grated Emmental cheese and milk.
- Take the partially baked pastry out, arrange the asparagus along the pastry (see photos for guidance) and pour the cheese eggy mixture gently over the top. Then spread it around evenly.
- Now cut the gorgoonzola into rough pieces and place this over the asparagus.
- Bake for another 15 minutes.
- Sprinkle cress over the top.