Pretty Things.

Happy Thursday my loves!

Okay, so remember our chat yesterday about my obsession with pretty desserts? Well, I should have said pretty food in general. Seriously, pretty food just makes me fall weak. For example, this asparagus tart:

I mean, how gorgeous is this?

Rows of bright green asparagus, over a bed of melted Parmesan cheese, that has been sprinkled over a layer of cilantro-pecan pesto...and here is the kicker

it all sits on a bed of flaky, crispy, phyllo dough...

I mean, just look at those golden layers.

 My parents nearly had a heart attack over this good stuff.

I believe my dad's words were something like "this tastes like an artichoke pizza" (whatever that means)...he loves artichokes so I guess this dish was an A++ !

I mean, seriously? You should definitely make this tonight and eat it while you watch the American Idol results...

 

don't act like you don't know what I'm talking about.

Asparagus Tart with Cilantro-Pecan Pesto:

Ingredients:

For the Tart:

1 lb. of phyllo dough, thawed according to manufacturer's directions
1 1/2 sticks of unsalted butter, melted
1 c. freshly grated Parmesan cheese
1 recipe Cilantro-Pecan Pesto (makes about 3/4 c.)
1 lb. (about 1 bunch) of fresh asparagus spears
salt and pepper, to taste

For the Cilantro-Pecan Pesto:

2 c. fresh cilantro leaves
3 cloves of garlic
1/3 c. extra-virgin olive oil, divided
2 T. pecans
1/4 c. freshly grated Parmesan Cheese

Instructions:
1. To make the tart, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Melt the butter in a small bowl.
3. Roll out the phyllo dough and place a damp towel over the phyllo while you are working with it. This will keep the phyllo from drying out.
4. Place one sheet of phyllo on the baking sheet and brush with butter, top with another sheet of phyllo and repeat, brushing each sheet of phyllo with butter, until all of the sheets are used up.
5. Bake the phyllo for 12-13 minutes.
6. In the meantime, make the pesto.
7. In the bowl of a food processor, process the cilantro, garlic, and 2 tablespoons of evoo until a paste-like mixture forms.
8. Add the pecans and Parmesan and process until blended, scraping down the sides of the bowl as needed.
9. With the processor running, slowly stream the remaining oil through the top of the processor until smooth.
10. Take the phyllo out of the oven and spread the pesto evenly over the entire phyllo pastry.
11. Sprinkle the Parmesan cheese over the pesto, then trim the bottoms of the asparagus spears to fit the length of the pastry in a crosswise position.
12. Arrange the asparagus in a single layer over the cheese. Sprinkle with salt and pepper.
13. Bake for 18-20 minutes or until asparagus is tender.
14. Cut into squares and serve warm.

Makes about 18 large squares.

MANGIA!!!