An asparagus galette makes a fine supper. There's a very simple, easy-to-do crust (you can actually make it in a food processor, then, after chilling, roll it out on parchment paper and leave it there to transfer to a cookie sheet.)
You spread the uncooked pastry with a mixture of garlic, ricotta, Parmesan, and shredded Gruyere (I didn't have Gruyere around so used a herbed yoghurt cheese.) Then it's topped with finely cut raw asparagus (I added some sliced mushrooms.)
Fold over the sides, brush with some beaten egg, and in about a half an hour, there you are.
A tomato and onion vinaigrette salad and a glass of white wine completed the meal. Another time I might consider putting a morsel of salmon between the cheese and the asparagus.
The original recipe is HERE
2 comments:
That looks delicious.
This is a dish that can easily be dressed up with almost any additions! But I love asparagus so much that I'm fine with it as the main attraction. My favorite summer veggie.
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