Asparagus Cheese Tart

 
This is probably one of the single most delicious, filling and easiest side that you can make for a weeknight dinner. It even tastes great as a leftover for lunch the next day (it may get a little soggy, but still very tasty). Have I told you the story of how I used to HATE asparagus at one point of time. It was around the time I first came to the US. I had steamed asparagus on the flight to Seattle from India and also the same tasteless steamed asparagus on my way back from our honeymoon in Fiji. It was December and asparagus was not even in season then. Wonder why I had to get the same disgusting tasting thing, that too twice in a span of 10 days! That was probably the first time I ever tasted asparagus and I had made up my mind that I hate this vegetable. Well, I should have known better not to make up mind based on airplane food. A year or so later I decided to give asparagus another chance after seeing some fresh ones at a farmers market and boy! did I love it what??!! It is right now on top of the list of my favorite veggies.

Asparagus Cheese Tart 

1 sheet Puff Pastry + a little flour to roll it out about 20 stalks Asparagus 1/2 medium Yellow Onion, sliced 1/2 cup Parmesan Cheese, grated 1 tbsp Red Chili Flakes salt and freshly cracked black pepper Olive Oil to drizzle

Preheat the oven to 350F. Thaw the puff pastry sheet, if you are using the frozen one. Sprinkle a little flour on the counter top and roll out the sheet a little. Snap out the woody ends of the asparagus and keep aside. Grease a jelly pan / cookie sheet and place the puff pastry sheet on it. Spread the onion slices on it in a single layer. Arrange the asparagus on the onions, again in a single layer. Sprinkle the chili flakes, salt and pepper it. Drizzle with olive oil and sprinkle the cheese on it.

 
Bake in the oven till the puff pastry become all crisp and the cheese has melted. Slice and enjoy it warm as an appetizer or as a side!