BHG Delish Dish

Stirring Up Ideas In The Kitchen

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Week of Farmer’s Market Recipes

Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.

I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.

One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.

It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!

To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):

  • Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
  • Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
  • Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream

To make the basil vinaigrette, you just need to whisk together the following:

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 5-6 basil leaves, finely chopped
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.

If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.

Bring on summer!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Don’t forget to grab the full recipe and instructions here. Enjoy!


Nothing screams Spring quite like bright green veggies! Recently, I’ve been really digging asparagus probably because it’s so easy to cook and my entire family loves it. Yes, even my 4 year old loves it! She calls is ‘sparagus’. She also calls avocados ‘ha-do-ca-dos’. We have fun little cooking and grammar lessons all at the same time.

I’m all about education and multi-tasking.

Except not really.

Anyways, after searching BHG.com, I found this amazing recipe for Avocado and Asparagus Egg Sandwiches. Pretty healthy, totally delicious and really easy to throw together! Plus I had all the ingredients on hand. That is a recipe meant to be.

Here’s how you make them:

Start by snapping the bottoms of your asparagus off. The ends are woody and aren’t that fun to eat. I also sliced mine down the center because the asparagus at the grocery store were particularly large and in charge.

Once you have your asparagus in a shallow dish, cover them with boiling water and set aside. After about 10 minutes they should be crisp-tender and bright green. Drain.

While the asparagus is doing it’s thing, cook up some bacon,

fry a few eggs,

and mash a ripe avocado with a little lemon juice.

To the avocado, chop up a few pieces of the barely cooked asparagus and stir. Once this is all done, you can assemble your sandwiches!

 First, spread a healthy layer of the avocado mixture onto some toasty bread, then top with more asparagus, cooked bacon and a fried egg. Serve warm and enjoy!

We loved this recipe and the combination of bacon and avocado with the asparagus was amazing!!

If you want to try this recipe out, check out the printable right here.


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