Sparkling Rosé
 

Light and effervescent, this wine is a delicious match for savory tarts, quiche or frittata.  We also can't deny it makes terrific mimosas.

Spring Asparagus Tart

INGREDIENTS:

• 1 Tbsp all-purpose flour
• 1 sheet frozen puff pastry
• 1 cup mascarpone
• 1 ½ tsp kosher salt
• 1 large egg, beaten
• 1 lemon, zest finely grated 

• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh tarragon, chopped
• 1 lb pencil asparagus
• 1 Tbsp olive oil
• freshly ground black pepper

Directions:
Prep: 20 min | Cook: 25 min | Servings: 6 to 8
Preheat the oven to 400¡ F.
 

Line a baking sheet with parchment paper. Lightly flour work surface and roll out puff pastry to a 9 x 12 in. rectangle. Transfer to prepared baking sheet. Combine the mascarpone, 1 1/4 tsp of salt, flour, egg and lemon zest; then fold in the chives and tarragon. Spread over puff pastry, leaving a ¾ in. border. Make small cuts around border approx. 1 in. apart with the tip of a paring knife.

Toss the asparagus with olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so tips meet the edge. Do the same in the opposite direction with the remaining asparagus.

Season with the remaining ¼ tsp salt and black pepper. Bake until the border of the tart is deep golden and puffed, and top is lightly spotted golden brown, approx. 25 minutes. Let cool 5-10 min. and serve with lightly dressed greens.

ORDER YOUR STERLING SPARKLING ROSÉ HERE