a simple asparagus tart with flaky puff pastry, creamy mascarpone cheese, fresh dill, and a honey mustard sauce
½ lb (about 2 small bunches) asparagus
1 (14 oz) sheet frozen puff pastry, thawed
8 oz mascarpone cheese
freshly cracked black pepper
2 tbsp butter
1 tbsp honey
1 tbsp dijon mustard
1 tbsp water
garnish: fresh dill leaves
Preheat the oven to 400°F. Prep the asparagus by trimming off the tough ends (about 1-2 inches off of each spear). Peel the asparagus.
Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Spread the mascarpone cheese in an even layer onto the dough, leaving about a 1” border. Season with salt and pepper.
Arrange the asparagus in an even layer over top the mascarpone. Season with salt, pepper, and a drizzle of olive oil. Fold the edges of dough up and over the asparagus. Lightly press the creases together so that the pastry is secure.
Drizzle the edges with olive oil. Bake for 30-35 minutes until the edges are golden and the asparagus is tender.
Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the honey, dijon mustard, and water. Reduce the heat to medium-low and simmer for 1-2 minutes.
Cut the tart into pieces and drizzle with the sauce. Garnish with fresh dill leaves.