When we lived in the Midwest, I felt we could never afford asparagus, I drooled and wanted them so much but was afraid to even make an eye contact with them in the grocery store (so silly, so sad). Now that we live in the South, it seems there's no shortage of fresh, green and inexpensive asparagus. The defense mechanism is officially off, time to enjoy as much as I want!
Enough said, I have to get busy, there is asparagus needing to be eaten.
The inside filling adapted from Crustless Tofu Quiche.
Savory crust: 1/2 cup organic all purpose flour, 1/2 cup organic whole wheat flour, 1/4 olive oil (chilled in the freezer until it turns almost solid), 1 tbs chopped rosemary, 1 tsp sea salt, ice water on the side as needed
LOVE this thin crust. Hubs did an awesome job :)
Spread the tofu filling evenly
Lay out the asparagus and bake
Voila, so beautifully done!
Here garnished with paramsean, man.... delectable! It's creamy, soft and buttery inside, crispy thin savory rosemary crust on the outside. Whoa, life is good.
Thought we would have some leftovers but oh well, just going to have to make it again.
These look fantastic! Thanks for sharing the recipe!
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