Asparagus Croustade Recipes

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar.
• Stir until dissolved and let stand for 10 minutes or until foamy.
• Add yeast mixture, egg, salt, flour and butter into food processor.
• Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
• Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy.
• Preheat oven to 400ºF (200ºC).
• Bring a skillet of water to boil on high heat.
• Add asparagus and boil for 2 minutes.
• Drain and rinse well with cold water until cool.
• Heat butter in pot over medium heat.
• Add flour and stir together until incorporated.
• Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
• Season well with salt and pepper and stir in parsley. Reserve.
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
• Brush sauce over base, leaving a 2-inch (5-cm) border.
• Top with asparagus and cover with cheese.
• Brush edges with water and fold over to form a crimped edge.
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Steps:

• Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
• Remove from the heat, toss with the thyme and season with lemon juice if desired.