This inspired me at 1AM to make a puff pastry tart with things I had left in the fridge! I made cute rectangular tarts topped with diced tomatoes, olives, pieces of mozzarella, pancetta and sprinkled it with some cheese. It was delicious! I would love to try this one with asparagus one day :) thanks chef John!
+akaSlamArts You, my dear, have learned the power of the Force. Take the inspiration of Chef John and make it your own. I am tasting your creation in my mind right now and it is exquisite!
I made this last night for my mom along with Chef's Gratin of Leeks recipe and it was a hit! I used blanched pencil thin asparagus and a rectangular tart tin with a removable bottom and it turned out very professional looking and scrumptious. Also, the sour cream and mustard slurry pulled all the flavors together beautifully. Thanks for sharing, Chef.
the sound of that puff pastry at the end makes me want to throw in the glu-free towel and make this RIGHT NOW. love all the asparagus everywhere these days. swoon!
How timely that I just found this Chef John. Yesterday I discovered my 4 year old asparagus bed had 4 ready to pick first crop asparagus. I needed some additional recipes for this healthy and tasty veggie because making soups, omelets, blanched, is the only way I've been using them, and, yes, even eating them raw right from the garden, rinsed well, of course. Puff pastry I've never used, so this should be, as always from Chef John, an excellent recipe. Thank you.
I absolutely loved this recipe, sooo yummy! Never fails, I always have leftover pastry in my freezer. I buy extra because I always fear I'm going to tear it or screw things up.. LoL. I imagine you could use this recipe with a variety of vegies but the asparagus was very eye catching in presentation.. not to mention very delicious. This tart went very well with chef John's Calamari salad. I had some of the salad leftover and thought why not plate them together. My lunch with friends was a hit! :-)
I made this today when I saw this video yesterday cuz, I already had a whole bag of fresh asparagus. I followed your recipe carefully and it was really delicious. I had no time to make homemade pastry so i just brought "puff pastry" from pepperidge farm (out of the box). Will make again cuz I still have more asparagus!
Thanks for posting this recipe, Chef John. I made 12 of these today for Easter brunch. It’s very good - but the next time I make it I will add salt before baking - that was what was lacking for us. Thanks for everything that you do!
This is pure genius! I *always* have leftover puff pastry in the freezer, waiting for me to invent something to do with it, and as an asparagus addict, the only reason I don't have some in the fridge right now is because I devoured it over the weekend. This "tart" makes a great presentation, and it has no choice but to be delicious. I already see it becoming a regular treat here. It may even show up in my next video. Of course, I'll pretend that I invented it. LOL (Nah...)
THANK YOU!!!..not only it looks great, you gave me lots of ideas..i love the rectangular shape pastry, the possibilities are endless..bananas with chocolate base with splash of rum topping, sliced pineapples with light sour cream base with some melted white chocolate on top, .....
This works beautifully with tomatoes as well. Same procedure with the puff pastry, add Dijon mustard, a litte bit of shaved emmental chese, tomatoes on top with a little bit of salt, pepper an olive oil... lovely!
How pretty! As asparagus season approaches here in France, I must remember I am hopeless with the large, white older ones. The little greenies I can do. I learned last year how to make puff pastry at home, French housewife style. It's so good, and I hate baking and rolling and stuff! You are so creative! Uprated.
Chef John, you should do your own interpretation of a spinach puff pastry pie. Very common in Uruguayan cuisine. I think you would love it. In spanish they're called pasqualinas
Ive sd this about your videos before I so want to eat @ your house!!!! I love me some asparagus!!!! I like to lightly cover with some olive oile some rock salt and fresh cracked pepper on the grill for a few mins its divine but this is something I will be trying very soon ty you for sharing
Pro-tip: Alternate the direction of the asparagus so you don't have an awesome tender side and a gross stringy stalk side. Mix it up so both sides are equally as good.
I've never had Asparagus in my life, simply because they are very scarce in my country. But seeing how much Chef John likes them and cooks with them, I might go on a quest to find them c:
I would keep expectations low, asparagus is not for everyone. It's one of those vegetables that people love to hate. You however might love them, so give it a try! But rather be pleasantly surprised than the other way around.
So I got some asparagus to use up today to have with some grilled cheddar smokies. And it so happens that my baker husband went pastry crust wild last weekend to make pie crust for some beef pies that we froze, then he decided to make puff pastry, and wrapped some for the freezer to. YAY! Chef John. U just made my dinner tonight and it helps that the hubby was a scratch baker for many years.
Well for what it's worth, I'm vegetarian and I'm glad that you have done something non meat for a change. And this is quite pretty and inventive. Thanks for another recipe
I love your videos, with as much chemistry I have had I should be a good cook but I stink. Tried several of your recipes and they turned out awesome. Really impressed my dates. Thanks! 3 minute salmon one was awesome also. Did it 10 times now.
Chef John! Love watching your videos, so much more entertaining than some cooking videos. Could you try the braided Nutella bread? Maybe with a homemade nutella or the jar, whichever but I think you'd do a great job with it! :D
This inspired me at 1AM to make a puff pastry tart with things I had left in the fridge! I made cute rectangular tarts topped with diced tomatoes, olives, pieces of mozzarella, pancetta and sprinkled it with some cheese. It was delicious! I would love to try this one with asparagus one day :) thanks chef John!
+akaSlamArts You, my dear, have learned the power of the Force. Take the inspiration of Chef John and make it your own. I am tasting your creation in my mind right now and it is exquisite!
I made this last night for my mom along with Chef's Gratin of Leeks recipe and it was a hit! I used blanched pencil thin asparagus and a rectangular tart tin with a removable bottom and it turned out very professional looking and scrumptious. Also, the sour cream and mustard slurry pulled all the flavors together beautifully. Thanks for sharing, Chef.
the sound of that puff pastry at the end makes me want to throw in the glu-free towel and make this RIGHT NOW. love all the asparagus everywhere these days. swoon!
Blanch YouGuysWillBelieveAnythingTon
...
Chef John, I stand in awe. Slow Clap.
save the ice for the margaritas lol for such a simple recipe you packed a lot of good tips in here, cheers
New video from Chef John = more late night essay procrastination! Thank you!!
yaayyy I'm not the only one xD
Yay! I just wanted to say that.
How timely that I just found this Chef John. Yesterday I discovered my 4 year old asparagus bed had 4 ready to pick first crop asparagus. I needed some additional recipes for this healthy and tasty veggie because making soups, omelets, blanched, is the only way I've been using them, and, yes, even eating them raw right from the garden, rinsed well, of course. Puff pastry I've never used, so this should be, as always from Chef John, an excellent recipe. Thank you.
Made this for lunch and how delicious can it get. Will make this again and again. Thank you for the recipe.
I'm not sure about this.. You make everything look amazing, and I don't like asparagus.. But I want to try this. Chef, You're gooooooood...
You are awesome!! Love the combo of your sense of humor with your laid back attitude and your cooking expertise!
I absolutely loved this recipe, sooo yummy! Never fails, I always have leftover pastry in my freezer. I buy extra because I always fear I'm going to tear it or screw things up.. LoL. I imagine you could use this recipe with a variety of vegies but the asparagus was very eye catching in presentation.. not to mention very delicious. This tart went very well with chef John's Calamari salad. I had some of the salad leftover and thought why not plate them together. My lunch with friends was a hit! :-)
blanche youguyswillbelieveanythington is my favorite chef
I thought I'd heard him wrong at first, so I had to "rewind"... LOL
I made this today when I saw this video yesterday cuz, I already had a whole bag of fresh asparagus. I followed your recipe carefully and it was really delicious. I had no time to make homemade pastry so i just brought "puff pastry" from pepperidge farm (out of the box). Will make again cuz I still have more asparagus!
Thanks for posting this recipe, Chef John. I made 12 of these today for Easter brunch. It’s very good - but the next time I make it I will add salt before baking - that was what was lacking for us. Thanks for everything that you do!
This looks incredible! Gotta have one (or two or three) this weekend. Thanks Chef John!
This is pure genius! I *always* have leftover puff pastry in the freezer, waiting for me to invent something to do with it, and as an asparagus addict, the only reason I don't have some in the fridge right now is because I devoured it over the weekend.
This "tart" makes a great presentation, and it has no choice but to be delicious. I already see it becoming a regular treat here. It may even show up in my next video. Of course, I'll pretend that I invented it. LOL (Nah...)
Outstanding!! And delicious,,Also tried it without the mustard sauce but used Salsa on top.. with the cheese..So many ways so little time..
I lol'd at "Chef BlancheYoullBelieve AnythingTon" 😂😂😂 good one chef john 👌👍
Me too! 😂
THANK YOU!!!..not only it looks great, you gave me lots of ideas..i love the rectangular shape pastry, the possibilities are endless..bananas with chocolate base with splash of rum topping, sliced pineapples with light sour cream base with some melted white chocolate on top, .....
OMG, my son is going to be soooo happy when I make this. So glad you shared it.
Chef John, just your VOICE helps! Always puts a smile on my face. Another awesome video, thank you. =)
I made this for my mom and she loved it ! Thank you
This works beautifully with tomatoes as well. Same procedure with the puff pastry, add Dijon mustard, a litte bit of shaved emmental chese, tomatoes on top with a little bit of salt, pepper an olive oil... lovely!
I forgot all about this. I watch and make so many of his foods that some get lost. It is really, really good.
How pretty! As asparagus season approaches here in France, I must remember I am hopeless with the large, white older ones. The little greenies I can do. I learned last year how to make puff pastry at home, French housewife style. It's so good, and I hate baking and rolling and stuff! You are so creative! Uprated.
Chef John, you should do your own interpretation of a spinach puff pastry pie. Very common in Uruguayan cuisine. I think you would love it. In spanish they're called pasqualinas
Ive sd this about your videos before I so want to eat @ your house!!!! I love me some asparagus!!!! I like to lightly cover with some olive oile some rock salt and fresh cracked pepper on the grill for a few mins its divine but this is something I will be trying very soon ty you for sharing
Chef John all your recipes use that really expensive parmesan. I'm running out of money.
Its very delcious and easy way u do it and i love ur sound talk about how u do it good luck yummmmy
Made this for dinner last night with a poached egg on top. Got rave reviews from the spouse! Thank you :)
I love asparagus! I am always looking for new ways to eat it! Thanks!
Pro-tip: Alternate the direction of the asparagus so you don't have an awesome tender side and a gross stringy stalk side. Mix it up so both sides are equally as good.
blue cheese on top like roquefort is awesome. Salty taste goes well together.
also when you're folding the puff pastry in the beginning I'm extremely surprised you didn't make an 'around the outside' reference
I thought about it ;)
brevity is the soul of wit :)
I've never had Asparagus in my life, simply because they are very scarce in my country. But seeing how much Chef John likes them and cooks with them, I might go on a quest to find them c:
I would keep expectations low, asparagus is not for everyone. It's one of those vegetables that people love to hate. You however might love them, so give it a try! But rather be pleasantly surprised than the other way around.
Chef Blanch Youguyswillbelieveanythington LOVE IT
I vote for calling it an asparagus raft :) It looks delicious!
So I got some asparagus to use up today to have with some grilled cheddar smokies. And it so happens that my baker husband went pastry crust wild last weekend to make pie crust for some beef pies that we froze, then he decided to make puff pastry, and wrapped some for the freezer to. YAY! Chef John. U just made my dinner tonight and it helps that the hubby was a scratch baker for many years.
Chef Blanchyouguyswillbelieveanythington is my favorite English chef. Suck it, Jamie Oliver.
"Chef BlancheYouWillBelieveAnythingTon" I can't handle his humor!
chef...i love your pots and pans
Haha, i feel like we are being messed with...
Nice, a video to watch before bed!
COOL!! It can easly be veganized
Chef John...Excellent video...so simple yet elegant!
I am so going to do this for Easter festivities my family makes me attend. At least I'll have something to look forward to if I make these!!
Ever tried grilled asparagus chef John? With salt, pepper, oil and seasonings it's amaze :-)
U rock chef john ur recipes r soo gooood!!
Very original, chef!
I love asparagus, so this is something I certainly will try!
Will definitely try! Thank you.
This sounds delicious! I'll have to try it next week, and sell it to the meat eater boyfriend.
Very nice, thanks. Might be quite nice for a springtime luncheon, accompanied by a chilled glass of chard.
No matter how much I have due I always stop and watch chef John's videos. NO MATTER WHAT.
Oh my...
I made your tomato tort and we LOVED it.
Once you urban dictionary "docking" you'll want to call it "pricking".
thePowerPlant holy cow!!! I just looked it up! Whattt!!??
OMG! Not "docking" lol!!! 😲😜😲😳🤭
I'm 12, what is this
Thank you, Chef John! I made this and it went down a treat!
Thank you for making cooking seem more interesting!
Well for what it's worth, I'm vegetarian and I'm glad that you have done something non meat for a change. And this is quite pretty and inventive. Thanks for another recipe
Going to try this,easy but will look impressive! I will add a bit of fresh garlic though!
I love your videos, with as much chemistry I have had I should be a good cook but I stink. Tried several of your recipes and they turned out awesome. Really impressed my dates. Thanks! 3 minute salmon one was awesome also. Did it 10 times now.
Yay! I just got a gorgeous packet of asparagus! :D will try this out~
Two thumbs up! I'll definitely save my ice for margaritas!!!
Alternate the heads and tails of the asparagus!
I was thinking the same thing!
Donald Smith Ditto. Was wondering from the start whether he would do that or not.
My wife will luv this! Thanks! Please do City Chicken pleeeeease!
A poached egg on top will be nice
For a die hard carnivore, a small bit of prosciutto looks like it might work
Mm, that does sound good!
Exactly what I was thinking, prosciutto is amazing with asparagus
My mom is gonna love this Sunday
I love you Chef John.
This looks incredible
If you snap off the hard ends, you won't need to alternate them. Perfectly prepared and cooked asparagus does not have tough stalks.
I'll try that and replace the asparagus part with bacon and some maple syrup.
Bacon jam, he has a recipe.
you just made my sick in my throat a bit... :D
***** YOU HATE BACON? HOW DARE YOU, HERETIC!
***** ¤cracking up¤ lol....
*****
Because it's devilishly delicious? Haven't you heard that bacon is the meat-candy?
There's only one problem, who gets the top of the asparagus tart.... Lol
Yummy
Once again, you've done it again. Love food wishes videos.😁😁😁😁😁😁😁😁👍✌
As someone who has OCD, I find Chef John's vids very safe and pleasant to watch (and learn, of course).
Definitely gonna make this one! Thank you!
i wish my oven worked so i can actually try most of your recipes because they look so delicious.
Grab a toaster oven to tide you over. You can pick one up for around 30 bucks and though obviously not completely the same, it gets the job done. :)
Toaster oven!
YUM that looks amazing! Thanks for sharing :)
It looks delicious! You are awesome.
I got my first of the few yearly handfuls of homegrown asparagus! This looks mouthwatering but I'd feel better if I just made a quiche. :D
Chef John, this was simple and great!
Would You prepare octopus under the lid?
Loved that looks amazing....
Chef John! Love watching your videos, so much more entertaining than some cooking videos. Could you try the braided Nutella bread? Maybe with a homemade nutella or the jar, whichever but I think you'd do a great job with it! :D
Yum yum...how about making a little larger for BRUNCH too?
My mouth is watering right now!!!!
just made this - yum and very easy
"we don't call it pricking, we call it docking" I died
This looks amazing!! Love your videos!
this looks amazing!
cant get enough of the way you sneak in your comedic sayings in every video
haha
Make a Filipino dish like Pork Menudo, or Kare Kare. :)
This looks like an interesting recipe
awesome as always chef john
The best voice ever
Also, I made lemon garlic shrimp salad with this asparagus tart! I think its more like romance dinner, too.
Thanks Chef. Made this today, and was delicious. Highly recommended for others to try. =D
Chef John, can you please include celsius as well as fahrenheit. Thanks
You can google it, buddy.
That looks awesome
I hate and love the channel so much
New for me, will try. thanks.
yeeees! i stayed up late and GOT A REWARD. YES.