ASPARAGUS TART

INGREDIENTS {SERVES 4}

1 lb. finger-thin asparagus spears
8 oz. puff pastry
2/3 cup crème fraîche
½ teaspoon Dijon mustard
2 tablespoons freshly grated
vegetarian Parmesan
2 medium organic egg yolks
Sea salt and freshly ground
black pepper

RECIPE
Preheat the oven to 400°F. Bring a large pan of salted water to a boil. Cut the asparagus spears where they begin to become woody. Add to the pan, bring back to a boil and cook for 4 minutes. Drain and refresh in cold water. Remove and dry on a clean towel.
Roll the pastry thinly into a rectangle 16 by 8 inches and trim to neaten the edges—if you don’t have a baking sheet large enough, adjust the dimensions accordingly. Lay the pastry on the baking sheet. Blend the crème fraîche, mustard, Parmesan, 1 beaten egg yolk, and seasoning together in a bowl. Spoon this cream over the pastry, leaving 1 inch of pastry clean around the borders. Place the asparagus on top in a single layer. Beat the remaining egg yolk and paint the pastry borders. Bake the tart for 30 minutes. Serve 5 minutes out of the oven, although it is excellent cold.