What is one sure sign that spring is here?
The abundance of asparagus in grocery stores and markets!
This beautiful veggie is symbolic of a seasonal shift in cooking. Whether it’s simply roasted with garlic and herbs, peeled into ribbons for salads, or gracing a gorgeous tart, asparagus is in full bloom this time of the year.
Below, you’ll find a recipe for a simple, dairy-free pear and tofu cream sauce that pairs perfectly with roasted asparagus and a tangy balsamic glaze in this appetizer-esque tart. I hope you enjoy this seasonal dish and make the most of this spring veggie!
Asparagus Tart with Pear Cream Ricotta and Balsamic Date Glaze
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Asparagus Tart with Pear Cream Ricotta and Balsamic Date Glaze
1 sheet organic puff pastry, thawed
1 bunch asparagus, trimmed
1 block, organic extra firm tofu, pressed and drained
3 ripe D’Anjou pears, peeled and cubed
¾ cup water
Juice of two lemons
2 tbsp nutritional yeast
Olive oil, sea salt and black pepper
BALSAMIC DATE GLAZE
1/3 cup balsamic vinegar
¼ cup water
¼ cup olive oil
8 Medjool dates, pitted and chopped
- Preheat oven to 400 degrees
- Toss asparagus with a little olive oil, sea salt and black pepper
- Lay on a baking sheet and roast at 400 degrees for 20 minutes, turning halfway through
- Meanwhile, lay thawed puff pastry on a 8 X 11 baking dish
- Add pears to a pot of water with water and lemon juice-bring to a boil, then cover, and let simmer on low heat for 10 minutes, or until pears are tender
- Drain pears and add to food processor
- Add in tofu, nutritional yeast and a little salt
- Pulse until a creamy consistency is achieved
- Spread mixture over puff pastry and then top with roasted asparagus spears
- Bake at 400 degrees for 30 minute
- Meanwhile, blend together all ingredients for balsamic date glaze until smooth
- Once tart is cooked, let cool, serve, and then drizzle with glaze
What’s your favorite asparagus recipes during spring?
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About Post Author
Lisa Kelly
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