#BrunchWeek: Cheesy Potato Asparagus Tart

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What is the first produce that comes to mind when you think spring?

For me, it’s asparagus.

Asparagus is in season from May until mid-June, and here in the US, Michigan has the 2nd largest crop in the nation.

We just love asparagus and typically enjoy it simply roasted (in the microwave) with butter, olive oil, S+P. But for brunch, I wanted something a little fancier.

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook (1)

How do you brunch? Sit down or buffet?

I prefer a sit down restaurant for brunch, but there is something appealing about a buffet style brunch on occasion. The ability to get just about any and every taste on your plate can be quite fun and a great way to try something new.

The dish I present to you today would be perfect for that buffet style brunch. As a side dish, it would complement the carving station quite nicely.

The asparagus on top of these cheesy potatoes is what makes this side dish fancy and perfect for brunch.

Cheesy Potato Asparagus Tart

Ingredients:

  • 3/4 lb asparagus
  • 2 russet potatoes, peeled and cubed
  • 1 C plain whole fat yogurt
  • 1 block (6 oz) Cabot Alpine Cheddar Cheese, shredded
  • 3 eggs, beaten
  • 1 sheet puff pastry, thawed

Steps:

  1. Bring a pot of salted water to a boil. Have a large bowl of ice water handy.
  2. Snap off the woody ends of the asparagus. Cook in the boiling water 3-4 minutes. Remove asparagus from the pot and place in the ice water. Once cool, remove to a paper towel to dry.
  3. Preheat oven to 400 degrees F.
  4. Cook the potatoes in the same pot of boiling water until fork tender. Drain and mash. Fold in the yogurt and shredded cheese. Season to taste with S+P. Stir in the eggs.
  5. Roll out puff pastry and place in a greased tart/pie pan. Fill with the mashed potatoes. Top the tart with asparagus spears, trim to fit as needed. Place pan on a baking sheet and place in the oven.
  6. Turn oven down to 375 degrees F. Bake 35-40 minutes, until the crust is golden and filling is set. Allow tart to cool 10-15 minutes before serving.

*This recipe is adapted from Stacy at http://sundaysuppermovement.com/cheesy-potato-asparagus-tart-sundaysupper/*

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

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BrunchWeek Beverages:

Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:

Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:

Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Asparagus Soup

Asparagus is one of my favorite vegetables. But I really only prepare it one way, so I was excited to see the article “Asparagus, 10 Ways” in the spring edition of Cook Fresh magazine. 2 of the 10 I’ve done before and 5 of the remaining 7 were dogearred. One of those 5 was a soup. I don’t tend to think “soup!” when it’s spring and summer, but this one was a simple option for a great weeknight dinner.

The recipe indicated it would serve “8 as a first course.” I figured I could halve it and it’d be perfect dinner for two; simply serve with with some great crusty bread or garlic bread. Surprisingly, there was a tiny portion left for lunch the next day. My husband gave it to Treat on my first outing without the kids since the move. I’m told he quite enjoyed it!

Asparagus Soup

Ingredients:

  • 1 tbsp butter
  • heaping 1/2 C sliced leeks
  • 1 tsp minced garlic
  • 1 tsp yellow mustard seeds
  • 1 lb asparagus, trimmed and cut in 1 1/2″ pieces
  • 1 1/4 C chicken broth
  • 1 1/4 C water
  • 1/8 C heavy cream
  • squeeze of lemon
  • fresh parsley

Steps:

  1. Melt butter in a Dutch oven over medium-high heat. Add the leeks and garlic, season with salt. Give the leeks a quick stir, reduce the heat to low, and cover. Cook until softened, about 5 minutes.
  2. Add the mustard seeds, 1 tsp Kosher salt, asparagus, broth, and water. Bring the soup to a simmer over medium heat and cook uncovered until tender, 10-15 minutes.
  3. Remove soup from the heat and puree with an immersion blender, or carefully transfer to a blender.
  4. Stir in the cream, lemon, and S+P to taste. Garnish with parsley.

*This recipe is modified from CookFresh Spring 2016*

Asparagus Soup  Sew You Think You Can Cook

Meyer Lemon Olive Oil Shrimp

We’re feeling pretty settled here in California (minus still not having Internet installed – this post comes from my WordPress app on my phone) and we couldn’t be happier with our home’s location. We live across the street from a park that Firecracker loves and the beach! 

We didn’t go to the beach very much when we were living in FL and now that we’ve got the boys we have some serious beach preparations to make before any real trips by the water happen. I want to get a tent so that Treat can stay in the shade and have space to crawl around. 

I can walk most places I need to go and appreciate not getting in the car daily. There are a lot of restaurant options in either direction about a mile away and we’ve enjoyed walking to dinner once a week. 

On one evening outing we found ourselves in a tiny vendors market. We stopped and talked to a man selling specialty balsamic vinegars and olive oils. Stuart took the bait and we tried some flavor combinations. We ended up purchasing a 4 pack including our choices of rosemary olive oil, Meyer lemon olive oil, original balsamic vinegar, and raspberry balsamic vinegar


The Meyer lemon olive oil has gotten a lot of love already. We immediately created a vinaigrette with the Meyer lemon olive oil and raspberry balsamic vinegar to dress a spinach salad with chorizo, glazed walnuts, caramelized onions, and strawberries. 

I also whipped together a chicken cream pasta dish by sautéing sliced chicken in the oil and butter. Then sautéing some mushrooms, onion, and broccoli in the same skillet. A deglaze with chicken stock and a little bit of cream created a very satisfying pasta dinner in next to no time. 

Our desire though was to use it with shrimp and that’s the simple recipe I’m sharing with you today. 

Meyer Lemon Olive Oil Shrimp

Ingredients:

  • 3/4 lb shrimp
  • 1/2 lb asparagus, cut in thirds
  • 4 baby Bella mushrooms, cut in quarters 
  • 1/2 sweet onion, sliced 
  • 1/4 C Meyer lemon olive oil 
  • 2 tbsp butter, cubed

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a casserole dish.
  2. Arrange shrimp and vegetables in the dish, either organize them or mix them up. 
  3. Top with the olive oil and dot with the butter. 
  4. Bake 20 minutes, or until shrimp is cooked through. 


Blogger CLUE: Spring Green Risotto

blogger CLUE

Today is my first month posting with Blogger CLUE. Much like the game, this blogger society involves secrecy, fun, challenge and cooperation with the other game playing members. The good news about this, however, is that in the end, everyone’s a winner. All of the participating bloggers are assigned a blog to find, pick, and make a recipe. But the twist with this group is that there’s a theme! 

This month I was assigned A Spoonful of Thyme and had the task of finding a recipe utilizing spring vegetables. I was on a personal mission to use asparagus. It’s my favorite spring vegetable, and while we do enjoy it year round, it’s always better in season! I found three contenders: Spring Green RisottoPasta with Proscuitto, Asparagus, and Peas; and Warm Salad with Grilled Asparagus.

I chose the risotto for a few reasons: I already had mascarpone in my fridge, which is very rare, I’ve been wanting to try fennel, and my husband had been asking for risotto for a few weeks. Win – win – win!

We enjoyed this risotto for Easter supper! My 9 month old even enjoyed it! I wasn’t sure how he’d handle the peas but they didn’t phase him. Which makes me very excited. It’s been hard getting him to eat vegetables – other than sweet potato.

I made a couple changes to the recipe: by using what I had I combined chicken stock and vegetable stock to have enough liquid and instead of blanching the asparagus and adding it later, I chopped it up to about the size of peas and added it with the leeks and fennel.

Spring Green Risotto

Ingredients:

  • 5 C stock (chicken, vegetable, or a combination of both)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, sliced
  • 1 fennel bulb, chopped
  • 1/2 lb asparagus, diced
  • 1 1/2 C arborio rice
  • 2/3 C white wine
  • 1 1/4 C frozen peas, thawed
  • zest of 1 large lemon
  • 2 tbsp lemon juice
  • 1/3 C mascarpone cheese
  • 1/2 C grated parmesan cheese

Steps:

  1. In a pot bring the stock to a simmer.
  2. In a dutch oven, melt butter in olive oil over medium high heat. Saute leeks, fennel, and asparagus for 5 minutes.
  3. Add the rice, stirring to coat in the veggies, cook a minute or two. Deglaze the pan with the white wine. Once the wine has been absorbed add the stock a ladleful at a time. Stir often and add more stock after the previous addition has been absorbed.
  4. At the halfway point, add the peas and lemon zest. Season to taste with S+P.
  5. When rice is creamy remove from heat. (Note: You might not use all of the stock, although I did.)
  6. In a small bowl, whisk together the lemon juice and mascarpone. Stir into the risotto along with the parmesan cheese.

*This recipe is adapted from Kate at http://aspoonfulofthyme.blogspot.com/2010/05/two-fer-one-grilled-herb-shrimp-and.html*

spring green risotto | Sew You Think You Can CookHere’s a list of the other players of Blogger CLUE this month:

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Easiest Asparagus Ever

One of my favorite vegetables is asparagus. We probably have it once a week.

I have a funny story to share about asparagus. I was at the grocery store, bagging my asparagus and an old man struck up a conversation with me. He told me that he cooks his asparagus in a coffee pot! I haven’t actually attempted his creative cooking method, but I could see how that would work – it would steam the vegetable. Maybe?

Good friends of ours introduced this preparation technique to me and I have to say it’s the only way I do it now!

Asparagus

Ingredients:

  • 1 lb asparagus
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • S+P to taste

Steps:

  1. Snap off the end of the asparagus.
  2. Place asparagus in a microwavable dish. Break apart butter and distribute atop the asparagus. Drizzle with the olive oil and season with S+P.
  3. Cover asparagus with a damp paper towel. Microwave on high 4 minutes, or until tender but al dente.

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