Who would have thought that honey would work so well with roasted asparagus, laying lusciously on a bed of mashed buttermilk potatoes? I did not, but then inspiration struck, and boy am I glad that it did!
I’ve been looking through my french cookbooks, and sadly, while this is something that would come from a french cookbook it was inspired by Jamie Oliver. I believe the book I was looking at was At Home with Jamie, and I saw a photo (that’s all it took), with some white asparagus laying on a very velvety mound of mashed potatoes, encompassed in some puff pastry. I thought to myself, hell, I can do that, and so I did.
Asparagus Tart with Potatoes and Honey
- about 16 asparagus soldiers, trimmed of the tough stems
- 2 cups mashed potatoes ( I added buttermilk when making mine, to make sure it was extra creamy)
- 1 sheet puff pastry, defrosted
- 1 tsp allspice
- salt and pepper, to taste (If mashed potatoes are not seasoned)
- olive oil for drizzling
- parmesan cheese, approx 1/4 cup
- clover honey, how much you use is to your taste, or omit
Season mashed potatoes with salt and pepper, or wait to season (if not already seasoned) till it’s laid out on the pastry sheet.
Preheat oven to 350 degrees F.
Line a baking sheet with foil or parchment paper and grease. Lay out the puff pastry sheet (store bought is perfectly fine). Score the sheet so you get a 1/2 inch border. Make sure you use a sharp knife but don’t cut all the way through the pastry sheet. you can also use a fork to prick the sheet in the middle to ensure it doesn’t get puffy with the ingredients on it.
Dollop the mashed potatoes on the sheet, making sure not to go over the border line. Smooth it out to an even layer of potatoes all around the pastry sheet.
Add the asparagus, laying them gently and closely together to make a line across the potatoes. You can add these in any lines you like: vertical, horizontal, or even diagonally. I did mine horizontally, but I rotated from left to right so it so that every other spear touched the left or the right side of the border (to get asparagus in every bite, essentially).
Drizzle with oil and sprinkle with parmesan cheese.
Bake for 15-17 minutes. Make sure the pastry boarder is puffing but isn’t get golden. Turn up the temperature up to 400 degrees F and bake for another 5 minutes or so. Checking to make sure the edges don’t burn.
Take out and let rest two minutes. Drizzle with honey (I used organic clover honey, but any honey flavor will work here. I expect avocado honey will be especially amazing here), then let sit for another 4-5 minutes to allow honey to get slightly absorbed. Cut into squares and serve.