If you’re reading this in your feed reader or email, I encourage you to click on through to my NEW, redesigned, oh-so-pretty site! I’m pretty darn happy with it. I know I mentioned a few weeks ago that I’d been having that itch for change — like the need for a haircut… digital style. Nerd? Yes.
Well, I put that feeling aside for a while, but got it BAD on Wednesday night. It was 10 pm, I was tired and verging on grumpy, and I found this new design. I knew it was PERFECT for me (literally, I don’t think I even looked at more than 5 designs, and I’m totally fine with that!). I wanted to jump right in and make the switch RIGHT THEN, but I knew that had the possibility of turning into an all-nighter, which I’m just not psyched about doing EVER AGAIN.
So I stepped away from the computer. Tried to turn off my excited brain. Slept on it. Then I got up Thursday and got to work! The site switch went as seamlessly as it possibly could have, with zero downtime and minimal “what the heck is happening to this site” time. Two hours later, it was perfect! I’m hoping at least one of you can empathize with me here — otherwise you might just think I’m a crazy website nerd. It’s fun, I promise!
Anywho, you should definitely check out the recipe index! It will, hopefully, make finding recipes a lot easier. I’ll be going through it in the next few days to make
my recipe tags more specific, so there will be more specific categories to choose from. Let me know if you find anything, in any part of the site, that needs attention!
As for this recipe, I thought (with the Oscars coming up on Sunday), I should give you something faux-fancy. This looks fancy, but in reality takes just a few minutes to throw together. And gruyere is ALWAYS a winner. Every time we eat gruyere, Derek remarks at how surprisingly “nutty” it is — and it really is the best word to describe gruyere. I can’t get enough! The puff pastry, with the nutty cheese and hot seasoned asparagus is perfection. I love it. I’ve been eating a lot of asparagus (and gruyere) this winter!
- 1 sheet frozen puff pastry
- flour, for work surface
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus, trimmed to the same length
- 1 Tbsp olive oil
- Salt and pepper
- Thaw the puff pastry according to the directions on the package (let sit at room temperature for an hour, or overnight in the fridge).
- Preheat the oven to 400 F.
- On a lightly floured surface, roll the pastry dough out to a 16″x10″ rectangle. With a knife, lightly score a border 1″ from the edge. Do not cut all the way through.
- With a fork, prick the area inside the border in 1″ intervals.
- Bake on a parchment-lined baking sheet for 15 minutes, or until golden.
- Remove the pastry and sprinkle the grated cheese inside the scored-border. Next, line the asparagus up horizontally, alternating which direction they face, to fill the tart.
- Brush the asparagus with the olive oil, and season with salt and pepper.
- Bake until the asparagus are tender, another 20-25 minutes.
- Cut into small squares to serve.