Asparagus & Mushroom Tart

Print Recipe
Course Side Dish


  • 2 tbsps. Feige's Sunflower Oil
  • 1 medium sliced spanish onion
  • 1 1/2 cup sliced mushrooms
  • 1 large minced garlic glove
  • Salt and pepper to taste
  • 1 pound trimmed asparagus
  • 1 puff pastry sheet, rolled for 9x13
  • 4-5 tbsps. Feiges German Caesar
  • 1/2 cup parmesan, preferably fresh
  • 5 slices cooked and chopped bacon


  • Over medium heat add oil and onion and sauté until caramelized, about 15 minutes. Remove onions and set aside.
  • Using the same pan fry the mushrooms until they are brown.
  • Return the onions and add garlic, cook for 1-2 minutes. Remove from heat and season with salt and pepper.
  • Spread a generous amount of Feige's German Caesar onto the pastry and lay the asparagus in single layers about 1/4 inch apart.
  • Top with mushrooms and onions and cheese and bacon.
  • Bake at 400 for 15-20 minutes or until pastry is golden brown.
  • Let stand on wire rack for 5 minutes before cutting and serving.