Tastes of the Season: Asparagus-Prosciutto Tart

Editor's Note: Margaret Johnson, of Westhampton Beach, is the author of six cookbooks and is currently writing a new cookbook called, Flavors of Ireland.

Asparagus, one of spring’s most anticipated vegetables, is also one of the most versatile. As a writer of cookbooks, I’m quite embarrassed to say that my earliest memories of them were ones my mother served straight from a can. They were reasonable edible, I guess, but compared to what I’ve come to expect from freshly steamed asparagus, they were actually dreadful. Try this easy-to-assemble but very impressive tart made not only with pencil-thin fresh (not canned) asparagus, but with Brie and the salty cured ham known as prosciutto. It’s so flavorful, a few slices go a long way, so this recipe requires only 8 slices. You can cut the tart in as many slices as you need to serve for an appetizer bite or for a luncheon dish with a salad.

Serves 6-8

• 1 sheet frozen puff pastry, such as Pepperidge Farm brand, defrosted according to directions
• 6 oz. Brie, cut into slices or small pieces
• 8 slices prosciutto
• 24 thin asparagus or 12 thick ones
• Freshly ground pepper to taste
• Extra virgin olive oil for drizzling
• Fresh snipped basil leaves for topping
• Parmesan cheese for sprinkling (optional)