Last night I had a dream that I was a contestant in some sort of cooking competition and had only a few minutes to shop and collect my ingredients. I needed cilantro and celery (I have no idea what I was about to create) but all of the herbs and celery leaves in front of me were brown. Dead and brown. I can’t really remember the outcome or even if I ever started cooking, but the image of the brown leaves stayed with me all day today.
I have been thinking all winter about the brown-ness of my blog, my instagram feed and all dishes in general. I think it is a universal challenge for those who are attempting to showcase comforting foods. But, spring has arrived! Colorful foods will be gracing our tables again. Today I made an asparagus galette with gorgeous roasted organic asparagus from Hippie Organics, Neiman Ranch Bacon and Satori Cheese Bellavitano Herbes de Provence and a half piece of puff pastry from the freezer.
This really doesn’t even require a written recipe:
- Roast some asparagus with lemon zest, olive oil, salt and pepper @ 400 degrees for 15-20 minutes.
- At the same time, cook 4 slices of bacon in the oven on a rack over a foil lined baking sheet.
- Set both aside to cool and reduce the oven temperature to 375 degrees.
- Follow the thawing instructions on your puff pastry and trim into sections about 2 inches longer your asparagus will be. When it is ready, place the pastry rectangles on a cookie sheet lined with parchment paper, score a 1 inch border on all sides of each piece of pastry with a sharp knife, being careful not to pierce all the way through the dough. Poke the center of the scored section all over with a fork to prevent the inner base from puffing during baking.
- Layer 1/2 cup grated cheese within the border on each piece of prepared pastry, then crumble the 2 slices of bacon on each and line up the roasted asparagus neatly in rows.
- Brush the edges of the pastry with an egg beaten with a teaspoon of water for a glossy finish and bake at 375 degrees for 20-25 minutes.
This galette is so simple, yet so delicious. I served it with an equally easy Cream of Asparagus Soup from epicurious.com for lunch to fully celebrate Spring’s arrival.