Food to love : Asparagus + Gruyere Tart.

(Photo was taken with my iPhone, and did not turn out too well, but you get the idea!)

Side dishes are always a tough thing for me. If a friend is hosting and asks for me to contribute to the meal I always end up bringing an appetizer, salad, or dessert. I think I just never really know what is a good side dish. Veggies, obviously are great, but I don't really make any fancy veggie dishes that I feel deserve to be shared with friends. So I did my research this time. My friend Ashlyn was cooking grilled chicken with rosemary olive oil bread, and our friend Lacey had already claimed to bring the salad. I was left with sides... yikes! But, chicken is any easy meat to pair with and I brought sweet potatoes that we chopped up and baked with olive oil and rosemary. So yummy. And then thought I would be a bit more gourmet and tried this Martha Stewart recipe. It was a hit, and so easy! Next time you have a dinner party, invite me and I will bring it along ;)

Asparagus + Gruyere Tart

• Flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper
• 
  
• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Enjoy! xo.