This week’s kitchen lesson can be spelled out with K-I-S-S. Keep it simple stupid.
I have a tendency to make a big production about things. From travel to errands to recipes. I want it to be perfect and precise and, well a production.
So this week, I decided to keep it simple, finally!
Just because I’m cooking, that doesn’t mean I have to go crazy with recipes because having a good foundation is the best way to not only learn, but also move on to the next step.
So I decided to give it a try with a recipe from Maris, Asparagus tart with prosciutto and Parmesan. I love prosciutto (a lot) and asparagus’ season is coming to a close to this is timely and seasonal!
Full pan – still delicious looking
- 1 sheet puff pastry
- 1 Tablespoon olive oil
- 4 ounces prosciutto
- 16 asparagus spears (about a pound; you can use more or less if desired), rinsed and thick stems removed
- 1/4 cup grated Parmesan cheese
- pinch of sea salt and cracked black pepper
1. Preheat oven to 425 degrees F (if using a different brand of puff pastry, preheat according to directions on box). Thaw the puff pastry according to package directions (usually 40 minutes)
2. Once thawed, place the puff pastry on a floured surface and roll to fit the cookie sheet (traditionally 15″ long) and transfer the puff pastry to the sheet
3. Slice prosciutto into thin strips or lay full pieces and arrange on pastry. Line the asparagus on top of the prosciutto. Scatter the Parmesan cheese on top of the asparagus and drizzle with the olive oil and a pinch of sea salt and pepper
4. Bake for about 20 minutes until the pastry dough has puffed and brown and asparagus is roasted and cooked through
Verdict: There was a party in my mouth and the soundtrack was Gaga
Holy sh*tballs this was amazing. After last week’s disappointment, I was really nervous but this was so insanely delicious and easy to make. I am so glad I scattered the cheese the way I did because I got a variety of flavors in each bite. Some had Parmesan, some had prosciutto, Parmesan and asparagus and some just had prosciutto and asparagus and each bite was delicious. The salt added a lot but can be easily overdone so watch how much you put on.
So it turns out that me trying to keep it simple gave me a great recipe for this week and the urge to make it again when I have guests. I wonder when company is coming over? :)
Are you able to keep it simple in the kitchen? Do you love prosciutto or asparagus?