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From the kitchen: Asparagus, Prosciutto & Caramelized Onion Tart

March 27, 2013




Most of the time, the recipes I share with you are planned out and well researched. I spend time piecing together the flavors and styling in my head. I write down the ingredients and designate a page in my notebook for each new post. Everything is very methodical. But sometimes, I open my fridge to grab almond milk for my morning cereal and serendipity takes over. My eyes notice the bright green asparagus peeking out behind the milk. I remember that I have puff pastry dough sitting in the freezer. I go to see if we have my favorite aged cheese in the drawer. We do. But not only that, there’s leftover prosciutto that friends brought over to have with wine last Sunday. I scan our counter for an onion. We have three.

All of a sudden, my Honey Nut Cheerios turns into the most amazing prosciutto wrapped asparagus and caramelized onion breakfast tart this girl could ever want. Good morning, indeed.







Asparagus Prosciutto & Caramelized Onion Tart (adapted from Food Network)

Serves 8


  • 12 asparagus spears, trimmed
  • 12 slices prosciutto (about 1/3 pound)
  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 1/2 cups grated aged gouda
  • 1 large onion, sliced
  • 2 large eggs
  • 3 tablespoons whole milk
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt and pepper


Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Wrap each asparagus spear with prosciutto. set aside.

Preheat the oven to 400 degrees F.

In a large skillet, melt butter in the olive oil over medium-high heat. Add the onion and a pinch of salt and pepper, cook stirring constantly until the onions are golden brown, about 20 minutes.

Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.

Meanwhile, mix the cheese, eggs, milk, and a pinch each of salt and pepper in a bowl until combined. Top puff pastry with caramelized onions and cheese mixture evenly, leaving a 1-inch border on all sides. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Serve warm or at room temperature.

11 Comments leave one →
  1. March 27, 2013 6:13 am

    Serves 8? Considering how easy it sounds and how good it looks, it won’t serve 8 in my kitchen!

    • love and cupcakes permalink*
      April 1, 2013 6:10 pm

      Ha! That’s probably right for my kitchen too! I guess the serving size should be more like “eat to your hearts content”!

  2. Mert Parsons permalink
    March 27, 2013 11:51 pm

    Sounds fabulous, Paola!
    XOX, Mert

    • love and cupcakes permalink*
      April 1, 2013 6:08 pm

      Thanks Mert! You should make this with all of your homegrown asparagus!

  3. March 28, 2013 9:32 am

    Sounds absolutely delicious. Great video! I love it.

    • love and cupcakes permalink*
      April 1, 2013 6:08 pm

      Thank you!!

  4. Jessica permalink
    March 31, 2013 2:15 pm

    Just made this for dinner, delicious! Thanks for the recipe.

    • love and cupcakes permalink*
      April 1, 2013 6:08 pm

      Yay! So glad you enjoyed it Jessica!

  5. April 3, 2013 8:29 am

    That looks seriously amazing… drool :D


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