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Recipe Asparagus Tart

Asparagus Tart

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10mins

  • Cooking

    25mins

Recipe Video Fusion Vegetable Breakfast Lunch Appetizer Less Than 60 mins

What You Will Need

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 bunch asparagus, tough ends trimmed
  • ½ cup Parmesan cheese, shredded

Seasoning

  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Sauce Mix

  • 3 cups gruyere cheese, shredded
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 2 Tbsp. Dijon mustard

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
2017 Panda Dipping Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Dipping Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. https://www.youtube.com/embed/yuvq_qfoeNs
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper.  
  3. In a large bowl, combine the gruyere, Lee Kum Pure Sesame Oil, Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Minced Garlic, and dijon mustard.
  4. Use a rolling pin to gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Dock (prick all over) the puff pastry with a fork. 
  5. Spread the gruyere mixture over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other.
  6. Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!

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