Cookin' with Kevin & Connie!

"This is one of my all-time favorites to make- A good wine pairing is an Iron Horse "Q" Pinot Noir from California"


Asparagus Tart

6 stalks Asparagus

1 tbs butter

1 1/2 tsp minced shallots

12 ounces chopped wild mushrooms

1/2 cup white wine

1/2 cup heavy cream

Salt & pepper to taste

1 teaspoon chopped fresh parsley

4 4-5 inch tart shells


Marsala Sauce

1 tbs minced  shallots

1 sprig fresh thyme

1 bay leaf

6 cracked peppercorns

1/2 cup burgundy wine

1 cup demi-glaze

salt & pepper to taste

1 tbs unsalted butter


1. Asparagus Tart. Preheat oven to 350 degrees. Remove asparagus tips and set aside. Chop asparagus stems. Heat butter in saute pan, add shallots, and cook over medium to medium-low heat until translucent. Add mushrooms and chopped asparagus and cook until all moisture has evaporated. Add wine, stirring to dissolve browned particles in bottom of pan; cook until liquid is reduced by three fourths. Add cream and cook until thickened. Season with salt & pepper & stir in parsley. Fill tart shells with mushroom mixture, place on baking sheets, and bake until shells are browned and centers are warm, approximately 20-25 minutes.

2. Marsala Sauce. Combine shallots, thyme bay leaf, peppercorns and burgandy in saucepan and bring to a boil. Reduce heat to medium and cook until reduced to 1/4 cup. Add Marsala and cook until reduced to 1/4 cup. Stir in demi-glaze, reduced to desired consistency, and season to taste with salt and pepper. Stir in butter.

3 Serving. Blanch asparagus tips in boiling water for 1-2 minutes, then cut in fourths. Cut tarts in half, place two halves on each plate, and cover with approximately 1-1 1/2 tablespoons sauce. Garnish with asparagus tips and serve immediately.

*The pastery shells can be found locally at Schmidt's Bakery in Loveland, Colorado

Recipe from Cooking with Colorado's Greatest Chefs