#BXLLOCKDOWN DAY 41

“HERO” WEEK/ asparagus / RECIPE 1

This spring vegetable is one of my favourite snacks. I often just eat it raw and love the crunchy texture.  In an effort to eat more vegetables I make sure my favourites are readily available for those afternoon craving.  

According to Wikipedia;  Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Ancient Egyptians used it as an offering around 3000 BC. The Greeks and Romans ate it fresh when in season, and dried the vegetable for use in winter; Romans even froze it high in the Alps, for the Feast of Epicurus. Emperor Augustos created the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.  

A recipe for cooking asparagus is in the oldest surviving book of recipes Apicus’ 3rd-century A De re coquinaria, Book III.

So, knowing all that and how good it is for you, this is a tart I make once in a while, to really enjoy this wonderful vegetable. It is very good for parties as well.  The peas work very well with the cheese mix (ricotta & feta) and the mint adds that fresh taste.  

What you need:

• 100 gr of feta (any kind of feta will do but make sure it is not too salty)
• 100 gr ricotta
• 8-10 asparagus sprigs
• 1 cup of fresh peas (or frozen peas blanched)
• 1 puff pastry (store bought or make your own recipe: www.bbcgoodfood.com/recipes/2403/roughpuff-pastry)
• Salt & Pepper to season
• Few mint leaves
• 1 egg yolk for the pastry egg wash

What you do:

1. Mix the feta and the ricotta in a bowl
2. Spread the mix on the puff pastry evenly
3. Scatter the peas ove the cheese mix
4. Add the asparagus as you like (you can blanche the asparagus before if you like)
5. Fold the sides of the puff pastry to form a frame
6. Add the mint leaves
7. Season to taste
8. Egg wash the pastry
9. Cook in a pre-heated oven at 180 degrees

Enjoy!