Asparagus Tart & Smoked Salmon Deviled Eggs
A springy Easter brunch is one of my favorite menus to plan (and to eat). There are so many lovely options! And these two recipes would be a welcome addition to any Easter meal: a crisp, bright asparagus tart with mellow, caramelized onions and deviled eggs made extra special with smoked salmon, dill, and capers. I so enjoyed making them to share with you all this morning!Â
Asparagus Tart
Ingredients
- 1 tbsp butter
- 2 onions, thinly sliced
- flour, for rolling
- 1 sheet of store-bought frozen puff pastry, thawed
- 1 cup grated cheese, such as gruyere or a very sharp white cheddar
- 1 bunch of asparagus, ends snapped
- olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Melt the butter in a skillet over medium low heat and caramelize the onions until they are nicely browned and jammy. This should take about 20-25 minutes. I keep a cup of water by the stove and as the sugars brown and stick to the bottom of the pan, I add a couple tablespoons of water to help deglaze the pan and incorporate the sugar back into the onions. Season with salt and set aside.
- On a lightly floured surface, roll the puff pastry into an even rectangle that measures approximately 10 x 14 inches. Score a 1/2 inch border around the edges using a sharp paring knife. Using a fork, prick the puff pastry within the border. Bake for 10 minutes until puffed and golden brown. Remove from oven and lightly press down the center of the puff pastry. Spread the caramelized onions in a very thin layer and top with the cheese. Trim the asparagus to fit within the frame of the puff pastry, crosswise. Toss the asparagus with olive oil and season with salt and pepper. Arrange the asparagus in a single layer, alternating the tips and ends. Bake in oven for 15 minutes, or until the asparagus is crisp tender and bright green. Pencil thin spears may be done in 10 minutes, while medium thick asparagus will take the full 15 minutes or more. Remove from the oven and when ready to serve, cut into squares with a sharp knife.
Smoked Salmon Deviled Eggs
Ingredients
- 12 eggs
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 dash hot sauce
- salt and pepper
- 4 oz smoked salmon
- 1/4 cup capers
- A few sprigs of fresh dill
- Everything but the Bagel seasoning, optional
Instructions
- Hard-boil and peel the eggs using your preferred method. What has always worked for me is to boil water and gently lower the eggs into the boiling water using a slotted spoon. I set a timer for 11 minutes. Then drain the hot water, shake the eggs in the pot to gently crack the shells, and add cold water and ice to cool them down before peeling.
- Halve the eggs and transfer the yolks to the bowl of a food processor. Arrange the whites on a sheet pan or serving platter. Add the mayonnaise, sour cream, Dijon, and hot sauce to the food processor and process until smooth. Season with salt and pepper, although I err on the side of under salting for this recipe since the smoked salmon and capers are both quite salty. Transfer the filling to a piping bag, if desired, or just scoop the filling into the shells with spoons. Top with a small piece of rolled smoked salmon, a few capers, and a bit of fresh dill. Season with black pepper or if desired, Everything but the Bagel seasoning. Refrigerate until ready to serve.
