Ingredients
1 sheet puff pastry, thawed
1 bunch of at least 10-12 fresh asparagus
12 lardons bacon
2 tablespoons crème fraise (can substitute sour cream)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Preheat oven to 350F. Line a sheet pan with parchment paper and then individually lay the bacon lardons on it. Once oven is heated, bake bacon for 12-15 minutes, so partially rendered. Remove to a paper towel lined plate.
Roll out puff pastry to a 11×15 inch rectangle. Place in a 9×13 inch tart pan. Prick the bottom on the dough a few times so it won’t puff up too much.
In a small bowl, mix together crème fraise, onion powder, garlic powder, salt and pepper. Spread evenly on the bottom of the tart. Then lay asparagus neatly only the tart. Carefully weave pre-cooked bacon between the asparagus to create
a lattice pattern. Bake at 350F for 30-35 minutes, until crust is golden.
Serve immediately.
