JUNE 4, 2010


It has been a busy week.  Getting dinner on the table has been somewhat of a challenge.  I literally had about 30 minutes each night this week to throw dinner together.  Last night I made Gaby’s (What’s Gaby Cooking ) Asparagus, Gruyere and Parmesan Tart along with a big salad and some boneless, skinless chicken breasts that I pounded thin and marinated in citrus juice, olive oil and s + p.


So simple, so delicious.  When Isaac came to the table, he said, “yum, asparagus pizza”!  I think there are going to be more puff pastry savory creations in our future!

Gaby’s Asparagus, Gruyere + Parmesan Tart

1 sheet of puff pastry, thawed in the fridge
1/2 cup Gruyere, shredded
1/4 cup Parmesan cheese, grated
1 bundle of skinny asparagus
2 Tbsp. olive oil


• preheat oven according to directions on box of puff pastry
• once puff pastry is thawed, sprinkle half of the cheeses onto the puff pastry.
• line asparagus on top of the cheese, scatter rest of cheese over asparagus.
• drizzle olive oil and sprinkle with S + P.
• bake in preheated oven for 20 minutes until pastry dough has puffed and the asparagus
is roasted and cooked through.