Mr. John (aka The Fisherman) and his 2 amigos went on a fishing weekend. So us fisherman widows got together Saturday night for a little relaxing and dinner. The night was absolutely perfect – mid-70’s and no wind (and more importantly – no mosquitos!) We started out with appetizers and drinks on the deck and ended with dinner and dessert.
Tis the season for asparagus…. I found this recipe on-line made with puff pastry, it was awesome – I mean who is with me and could eat anything off puff pastry!
Source: Martha Stewart
A few snacky foods too – I made a caprese style salad with mozzarella balls, different tomatoes, fresh basil and drizzled with olive oil
A tasty beverage called the Pink Bikini – 7 oz raspberry lemonade, 2 oz coconut rum, 1 oz amaretto – stirred and served over lots of ice
Dinner was a spring green salad with grilled chicken, craisins, sugared pecans, celery, green apple, gorgonzola cheese, red onion and the vinaigrette I made in this recipe
Last up -dessert… a layer of sponge cake, topped with vanilla bean ice cream, home-made chocolate and raspberry sauces, fresh fruits and whipped cream – light and refreshing.
I hope the guys’ fishing was a success – I know our night was!
Asparagus Gruyere Tart
Prep Time to Table: 50 minutes
Recipe : Martha Stewart
• 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
1. 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.
2. 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.