Asparagus is one of my favorite vegetables. It is a good source of calcium, fiber, protein, vitamin A, C, E, K, folic acid and what not! It has no fat, no cholesterol and is low in sodium. On top of it, it is utterly delicious! I love its delicate flavor and tender texture. I was googling for some easy-to-make asparagus recipes and I stumbled upon www.veganyumm.com. Original recipe was made with white beans. Since I love papdi lilva beans (chikkudu gingalu) and I always try to add them in my diet, I changed recipe to my taste. Original recipe was vegan. I added whole milk instead of soy milk. Also, original recipe had dijon mustard, I skipped it since I didn’t have it ready ;-)
Even with my customized version, this tart turned out just yummy!
Ingredients:
Papdi lilva beans(chikkudu ginjalu) 6 oz or 150 grams
Cashew nuts ¼ cup
Pesto paste 1 tsp
Whole milk ¼ cup
Fresh lime juice 2 tsp
Fresh Asparagus 12
Puff pastry sheet 1
Sall, pepper, pam stray/olive oil
Method:
1. Thaw puff pastry sheet for 40 minutes and meanwhile, pre heat oven at 400˚F.
2. In a food processor blend beans, cashew nuts, pesto paste, lime juice and salt. While blending, add milk to make it into fine paste.
3. Carefully place thawed pastry sheet on a parchment paper or greased aluminum foil (grease with pam spray/olive oil) and roll it out into rectangle.
4. Add bean-pesto mixture leaving 1 inch border on all sides.
5. Trim Asparagus to tart width wise and place one by one next to each other alternating their direction over bean-pesto paste.
6. Spray Pam or brush spears with olive oil and sprinkle salt and pepper.
7. Slide parchment paper/ aluminum foil on baking tray and bake for 25 minutes until sheet is puffed and turned golden brown. By this time spears should also be tender.
8. Cut tart into 4 pieces and serve hot.
*Serves 2 people
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