Asparagus Croustade Recipe

Ingredients for Asparagus Croustade

• Warm Water
• Dry Yeast
• Granulated Sugar
• 1 large egg
• ½ teaspoon salt
• ¼ cup all-purpose flour
• 2 tablespoons butter
• Green Asparagus
• White Asparagus
• 1 cup milk
• ½ cup heavy cream
• Salt & Freshly Ground Black Pepper
• 2 tablespoons chopped fresh parsley
• 4 ounces Taleggio cheese (or Gruyère), thinly sliced

How to Make Asparagus Croustade

1. In a medium bowl, dissolve 1 teaspoon of sugar and 2 ¼ teaspoons of active dry yeast in ½ cup of warm water. Let stand for 10 minutes until foamy.
2. Add the yeast mixture, 1 large egg, ½ teaspoon of salt, 2 ½ cups all-purpose flour, and ⅓ cup (6 tablespoons) of cold unsalted butter, cut into cubes, to a food processor.
3. Process until a dough ball forms. Add more flour, 1 tablespoon at a time, if needed, until the dough is no longer sticky.
4. Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise in a warm place for 20 minutes, or until slightly puffy.
5. Meanwhile, bring a large skillet of water to a boil. Add 1 pound of asparagus spears (a mix of green and white, trimmed) and boil for 2 minutes.
6. Drain the asparagus and immediately rinse under cold water to cool.
7. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour until smooth.
8. Gradually whisk in 1 cup of milk and ½ cup of heavy cream. Bring to a simmer, whisking constantly, until the sauce thickens.
9. Season generously with salt and pepper. Stir in 2 tablespoons of chopped fresh parsley.
10. Preheat oven to 400°F (200°C).
11. Punch down the dough and roll it out into a 10 x 14-inch rectangle. Place it on a baking sheet.
12. Spread the cream sauce evenly over the dough, leaving a 2-inch border.
13. Arrange the asparagus spears attractively on the sauce (try 2 green, 1 white, alternating).
14. Top with 4 ounces of Taleggio cheese (or Gruyère), thinly sliced.
15. Brush the edges of the dough with water. Fold the edges over to create a crimped edge.
16. Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly.