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Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Looking for Recipe: Mush. Asparagus Tarts from GTC
So, last year I used a recipe from Good Things Catered, her Mushroom Asparagus Tarts, for a party. My friend has requested these again at our upcoming Christmas party. I know her blog is gone but I never saved it or had it in my Google Reader at the time.
Does anyone have this recipe? I know the basics of it and can probably try to recreate from memory, but I thought I would ask. Thanks!
Re: Looking for Recipe: Mush. Asparagus Tarts from GTC
1 bunch (< 1 lb) thin asparagus spears
1 tsp olive oil
garlic salt and pepper to taste
16 oz. white mushrooms, sliced
1 tbsp butter
1/8 tsp salt
1/4 tsp ground black pepper
1 tsp thyme
1 garlic clove, minced
2 premade puff pastry sheet, defrosted
5 oz Gruyere, sliced 1/8 inch thick
Directions:
-Preheat oven to 400 degrees and line baking sheets with parchment.
-Chop off and discard ends of asparagus spears
-Toss with olive oil, salt and pepper, and spread out on prepared baking sheet.
-Place in oven and bake until starting to brown and soft, about 15 minutes.
-Meanwhile, in medium saute pan over medium heat, heat butter until melted and beginning to bubble.
-Add mushrooms, salt, pepper, and thyme and stir to coat evenly.
-Cook stirring occasionally until softened, about 15 minutes.
-Add garlic and cook, stirring occasionally, until starting to brown, about 5 more minutes.
-Remove from heat and set aside.
-Meanwhile, unfold puff pastry sheets and cut into nine equal squares, each.
-Lightly carve an indentation (cutting only about halfway the pastry) 1/2 inch inside the edge of the squares (to form an area to hold the cheese when it melts).
-Place puff pastry sheets on prepared baking sheets and place into preheated oven to bake until beginning to rise, about 5 minutes.
-Remove from oven, place slices of Gruyere inside of edge that you carved.
-Place sauteed mushrooms on top of Gruyere and place into oven to bake until golden brown around the edges, about 10-12 more minutes.
-Cut roasted asparagus spears into 2 inch pieces.
-Remove tarts from oven and top with about 4 pieces of roasted asparagus each.
-Plate tarts and garnish with grated remaining Gruyere.
-Serve while warm.
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