I really enjoyed the vinaigrette, and would definitely make it again, no matter the time of year.
ROMAINE WITH PARMESAN VINAIGRETTE
1/4 cup fresh lemon juice
3 tablespoons grated parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon worcestershire sauce
1 garlic clove, minced
4 tablespoons olive oil
2 hearts of romaine
Mix first 5 ingredients together, whisk to combine. Add oil, whisk.
Season with salt and pepper.
Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
Whisk vinaigrette to blend.
Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
Enjoy!
Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/
ASPARAGUS RICOTTA TART WITH GRUYERE
1 sheet of frozen puff pasty, thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup ricotta cheese
4 tablespoons olive oil, divided
1/8 teaspoon salt
2/3 cup gruyere, grated, divided
1/4 cup parmesan cheese, grated
Heat oven to 400F.
Roll out pastry on a floured surface to a 13 by 10 inch rectangle. Brush the edges with the beaten egg, then fold edges toward the middle, to form a raised border about 1/2 an inch thick. Brush the border with egg, reserve remaining beaten egg. Transfer pastry to a baking sheet. Chill while preparing filling.
Steam asparagus just until crisp-tender, about 3 minutes. Remove from steamer, cut off top 2 inches of asparagus tops, set aside.
Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt, process until thick puree forms. Transfer to bowl, stir in 1/3 cup gruyere and the parmesan cheese, season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup gruyere. Toss asparagus tips with remaining 1 teaspoon oil, arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Enjoy!
Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/
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