Monday, 20 May 2013

British Asparagus Season - Asparagus & Parmesan Tarts Recipe

It's currently the British asparagus season so I've been trying to make the most of it! I was first inspired whilst reading my April/May 2013 copy of 'Jamie' Magazine, which had a picture of a very tasty looking asparagus tart on the front and a feature called 'Spear of the Moment'.

One of the recipes was for a Asparagus and Pecorino tart which reminded me of a recipe I've had saved in my 'online recipe binder' on the BBC Good Food website for quite a long time - 'Asparagus and Parmesan Pastries'. I really fancied an asparagus tart for my lunch today, so decided to try this recipe over the Jamie Oliver one as I had all the ingredients needed already in my kitchen and it also looked a little more speedy & simple to make (I wasn't feeling particularly energetic this morning!)

I only needed to feed two people, so halved the recipe and it turned out well - they didn't take too long to prepare, and they were very straightforward to make. I'll definately be making them again.

Recipe: Asparagus and Parmesan Tarts
To serve 2


3 tbsp mascarpone
20g Parmesan, grated
a handful of finely chopped basil (I just roughly tore mine into small bits)
zest of ½ a small lemon
half a pack of ready-rolled puff pastry (I used Sainsbury's own 375g pack)
asparagus spears (I used 6 spears per tart)
½ tbsp olive oil

  • Heat the oven to 200°C. 
  • Mix the mascarpone and the grated parmesan, basil, lemon zest and season.
  • Cut the ready-rolled puff pastry in half to form the base of two tarts. Place on a baking tray lined with baking parchment. 
  • Score around the edges of each tart to make a thin border, then spread the mascarpone mixture within these borders.
  • Wash and trim the asparagus to the right length for each tart. Toss the spears in oil, then arrange on top of the puff pastry.
  • Bake the pastries for 20-25 minutes until golden.
  • Serve with salad if desired.

I adapted the original recipe to make 2 tarts - the recipe to serve 4 people can be found on the BBC Good Food website here: 

I recommend giving this recipe a try whilst British asparagus is still in season - until mid-June.

Lisa x

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