Tartlets with Mimosa White Asparagus Tartare
“White asparagus is a spring-loved delicacy in the area where I live – northeast Italy. It has even been awarded the status of Protected Designation of Origin by the European Union (Asparago bianco di Bassano del Grappa). My parents started growing white asparagus in their garden and we really enjoy their unique bitter-sweet flavor. This recipe was prepared with home grown fresh white asparagus and is a praise to their purest taste, being eaten raw, and to my parents’ efforts to grow them so deliciously!”
Livia Todesco, Cargill Grain & Oilseed Supply Chain, Europe
Region: Europe, Middle East and Africa
Cargill Ingredients: Flour, Olive OIl, Salt, Eggs
For the tartlets:
1½ cups white all-purpose flour
1/4 cup extra virgin olive oil
1/3 cup cold water
1 pinch of salt
For the mimosa white asparagus tartare:
12-15 fresh medium sized white asparagus
2 small, free-range eggs (can be one if large)
4 tablespoons extra virgin olive oil
A few drops of balsamic vinegar (shouldn’t color the asparagus!)
1 teaspoon of white wine vinegar
1 teaspoon of Dijon mustard
Salt and freshly ground pepper to taste.
Yields about 8 tartlets (depending on the size of the shaping mold)
- Combine flour, salt and olive oil in the bowl of a food processor, and process for a few seconds. Then start adding the cold water while the machine is running. Process briefly until crumbly, for about 30-40 seconds. Work the dough into a small ball, wrap in plastic wrap and chill for at least one hour in the refrigerator.
- Preheat the oven to 375 to 400F degrees. Roll out the dough on a slightly floured surface using a rolling pin. Cut out circles approximately 3 inches in diameter with a pastry cutter. Maneuver them individually into a muffin shaping mold, pricking the bottom of each tartlet with a fork, to prevent it from puffing during baking. Pinch the upper part of the tartlets to obtain a flower effect.
- Bake for 10-12 minutes, until lightly browned and crisp. Set aside to cool.
- Then put the eggs (in shell) in a pan, cover with water, bring to a boil, and let simmer for 5 to 7 minutes. Transfer the eggs to cold water and let cool completely. Put them aside.
- Peel thin skin from each asparagus spear with a potato peeler, starting about ¾ inch from the top for the entire spear length. Trim the ends if woody or tough (the ends can be then used for a nice asparagus risotto). Cut the spears into thin slivers with a knife and gather them into a glass bowl. Dress them with the previously prepared vinaigrette (whisk together vinegar, mustard, salt and pepper, then add the olive oil). Set aside for a few minutes.
- Fill in each tartlet with the seasoned asparagus tartare.
- Remove the shell from the eggs, cut in fourths. Force each of them through a sieve with medium sized holes with the help of a teaspoon (not all fourths at once, to make sure you control how much egg you sprinkle on each tartlet), topping the tartlet to obtain a mimosa effect.
- Garnish with finely chopped chives and bits of sun-dried tomatoes. A few drops of olive oil can be also added for extra flavor.
Serve immediately so the tartlets retain their crunchiness.
View all recipes