This delicious Asparagus Fontina Tart can be served for brunch as a side dish or appetizer for your next gathering!
Pretty tulips and daffodils, fresh salads, and the sun that lingers well into the early evenings are indicators that the weather is changing. Of all things, even bundles of asparagus remind me that SPRING has sprung!
I’m always anxious to get my hands on asparagus spears as soon as I see them. Besides being tasty, those little bundles are rich in B vitamins, vitamin C, calcium, and iron. Broccoli, my go-to veggie gets switched for asparagus in a split second during the Spring for side dishes or stir-fry recipes like this asparagus and shrimp meal.
I just confirmed with my mom that we’ll be joining my parents for Easter along with my brother and his family. With so many different schedules, it’s hard to get together during the holidays. Sam started a new job and Ashley is always busy with derby practice and grading papers!
So we decided to plan for an afternoon lunch together. When I asked my mom what I should bring her response was “whatever you want!” That tells me that she has the meal set and has already started to prepare some dishes in advance, so I thought this fresh Asparagus Fontina Tart will be a perfect addition to any menu as a side dish or an appetizer.
This tart is made with store bought phyllo pastry sheets, which adds a light and flaky base for the cheese and asparagus. I also browned the butter and tossed the asparagus in that nutty, fragrant sauce before putting it on the pastry. Amazing layer of flavor! If phyllo isn’t available in your grocery store, pastry puff would be delicious as well.
Pre heat oven to 400 degrees. Roll parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and set aside. In a large skillet add about an inch of water to a boil. Add asparagus and cook until bright green and tender (2-5 minutes). Drain the hot water and carefully put the asparagus in the ice water. Transfer asparagus to a bed of paper towels to dry. Pat gently. In a small saucepan over medium heat melt butter and stir until bubbles begin to form and the color is pale amber. Add the shallots and continue to stir for another minute, but be careful not to burn the butter. Remove from heat. Roll out the phyllo sheets and quickly brush each sheet with butter and lay on top of each other. Bake for about 10 minutes or until light brown. Remove from oven. Return asparagus to the dry skillet and pour the remaining butter and shallot mix over the asparagus coating each piece. Sprinkle Fontina cheese on top of the baked phyllo sheets and then place the asparagus side by side over the cheese. Add salt and pepper and bake for about 10 minutes or until the cheese is melted.
Asparagus Fontina Tart
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 187 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 47mg Sodium: 227mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 7g
Rachael
April 1, 2015 at 6:32 pmI love how simple it is! I love asparagus so I will definitely be trying this out!
Sandra Shaffer
April 2, 2015 at 7:23 pmYou’ll love this quick recipe. Soooo good 🙂
Erica (@Erica's Recipes)
April 1, 2015 at 6:40 pmooooh you used fontina – clever girl! Fontina is one of the most wonderful cheeses – cheddary, but lighter and creamier. Excellent choice. Asparagus is my favorite veggie, so I am all over your recipe!
Sandra Shaffer
April 2, 2015 at 7:24 pmThanks, Erica! Fontina melts perfectly and pairs so nicely with the asparagus.
Mary Ellen
April 1, 2015 at 7:03 pmLove the filo crust, especially with the fontina! It looks great.
Sandra Shaffer
April 2, 2015 at 7:25 pmI’ve been looking for ways to play with some crust based recipes. I love that this was so easy to use.
Bam's Kitchen
April 2, 2015 at 5:23 amI would love a huge slice of that right now. Thanks for the great weekend idea. Breakfast, brunch, lunch, dinner and snacks covered!!!! Sharing, of course.
Sandra Shaffer
April 2, 2015 at 7:26 pmYep, this covers every meal possible. Even a midnight snack 🙂 Thanks for the love, Bobbi!
Robin Rue (@massholemommy)
April 2, 2015 at 9:14 amWhat I wouldn’t give for a piece of that right now. It looks amazing.
Sandra Shaffer
April 2, 2015 at 7:26 pmSuper easy and sooo good, Robin. Thanks 🙂
Michelle F.
April 2, 2015 at 12:23 pmThat looks really good. I love this new way of eating asparagus.
Sandra Shaffer
April 2, 2015 at 7:27 pmTrying to take advantage of the season while the asparagus are fresh and plentiful!
Michele
April 2, 2015 at 2:48 pmI do love asparagus but never quite know how to make it “special”–this is definitely special. Thank You!!
Sandra Shaffer
April 2, 2015 at 7:28 pmThis doesn’t use many ingredients either, so it can be made in a flash!
Kristin @ Dizzy Busy and Hungry!
April 2, 2015 at 4:29 pmAsparagus is my favorite veggie. This looks so good, I must try it!
Sandra Shaffer
April 2, 2015 at 7:30 pmDefinitely try it before the season is over, Kristin!
Travel Blogger
April 3, 2015 at 10:12 amThat looks delicious. I wouldn’t have thought to put asparagus on pastry puff.
katrina g
April 3, 2015 at 7:16 pmwow that looks amazing. We love asparagus. i will have to make this soon.
Abigail
April 4, 2015 at 8:37 amI make Asparagus Tart for spring time but I have not tried using Fontina cheese. Yours look so inviting and delicious!
Sabrina @ Dinner, then Dessert
May 30, 2015 at 1:21 amI love how easy tarts are! And I love asparagus. This looks delicious!
Sandra Shaffer
June 2, 2015 at 7:18 amThanks, Sabrina! This tart makes a great appetizer!