Asparagus Tart

Sometimes, I’ll want to make a recipe. Take this asparagus gruyere tart from Cupcakes and Cashmere via Martha Stewart, for example. I wanted to make it! It looked good! Alas, I got all “gruyere is so damn expensive” at the grocery store, and didn’t get it. I’m not sure if I expected gruyere to magically appear in my fridge or something, but I was like “it’ll all work out, and whatever!” And it did. But it is definitely not Martha Stewart’s recipe.

Sometimes, when I want to make a recipe and don’t have the ingredients, I just Google the ingredients that I think would work together well, just to see if they’re a thing. And you know what? They’re usually a thing! Almost everything is a thing. No pun intended. So this time, when I googled “asparagus + red onion + goat cheese tart”, I got this. Wonderful.

The way I made this tart: Preheat the oven to 350. Unroll a sheet of frozen (but thawed) puff pastry, score a 1 inch border around the edges and poke fork holes in the center of the square. Bake for about 15 minutes.

 Slice a red onion thinly, and sauté in some oil with salt and pepper until translucent and soft. Then add 1-2 tbsp of balsamic vinegar, and approximately 1 tbsp brown sugar, cook until the vinegar is absorbed. Meanwhile, boil the asparagus in salted water until tender-crisp; drain and rinse with cold water.

Spread the caramelized onions evenly onto the pastry square. Layer the asparagus and goat cheese (or ricotta, but I didn’t have any) on top. Bake for about 5 minutes at 350. Enjoy!

Spring Rolls

What did you have for lunch today?

Was it tasty? Was it healthy? Was it difficult to make?

Did you buy it from a store? Did you reheat it?

Lunch, for me, is usually reheated leftovers. Or some ingredients smushed between two pieces of bread. I love eating lunch, but I rarely make it. When I whip up “spring rolls”, though, I feel good about lunch. It tastes nice. It’s fresh, and yummy, and there’s no guilt involved. It’s healthy and fun to make.

If you want to make my version of spring rolls you only need two things: rice paper and veggies. No deep fat fryer involved!

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