Hello dears! Can you believe we’re already in May? With the weather at a perfectly sunny pitch, I’m more inspired than ever to get busy in the kitchen trying new spring fare. Nothing sounds better than a bowl of gazpacho, a seasonal salad or grilled fish al fresco! One of my favorite May traditions is making a fresh spread for my family on Mother’s Day. We love to celebrate my mom with all the things she loves; savory sides, a heavy helping of vegetables, a warm baguette and a great glass of white wine.

While flipping through Carolyn Roehm’s Spring Notebook (no longer in print!) for garden inspiration, I was stopped in my tracks by this delicious recipe for an Asparagus Tart. Whenever puff pastry is involved, I always say yes. If cheese comprises two of the four ingredients, it’s practically a sin not to indulge. Add a seasonal green that’s flavorful and looks elegant on any plate, and you’ve got yourself the perfect Mother’s Day treat.

The Asparagus Tart plays nicely with just about any spring salad!

This pretty pastry will work for brunch, lunch, dinner and even a light appetizer. I’ve paired it with a Pea and Arugula Salad that is bursting with spring flavor. The original Asparagus Tart recipe calls for Fontina cheese but I put my own spin on it and used Gruyere. The world of fromage is your oyster!

ASPARAGUS TART

serves 4

8 ounces of puff pastry, thawed

1/2 cup grated Fontina or Gruyere cheese

16 to 20 asparagus stalks, cut to fit tart diameter

2 tablespoons Parmesan cheese

• Preheat oven to 375. Generously flour your work surface and unwrap puff pastry. Roll out the dough until it is 1/4 inch thick. Cut out an 8 inch circle using a saucepan lid as your guide and set the puff pastry on an ungreased cookie sheet. I always use parchment paper for easy transfer and clean up!
• Chill the dough in your freezer or refrigerator for 10 minutes. Prick the circle all over with a fork.
• Take your cheese and sprinkle it on the pastry, save for the 1/2 inch outer edge.
• Place the asparagus spears in a spoke pattern and garnish the middle with 3 or 4 asparagus tips.
• Bake about 20 minutes until puffed and golden. Take the pastry out, sprinkle with the parmesan cheese and return to the oven for an additional 5 minutes.

Bon appetit! Wishing all mothers and grandmothers a wonderful Mother’s Day filled with family and full plates.