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.
Asparagus Fontina Tart
- 1 pound asparagus, trimmed
- 1/2 cup butter, unsalted
- 3 tablespoons shallots, diced
- 2 cups loosely packed Fontina
- 1 roll phyllo pastry sheets (use about 8-10 sheets), thawed
- kosher salt and pepper to taste
- 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.