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Asparagus Spring Onion and Fontina Tart
FROM A CHEF’S KITCHEN12Ingredients
60Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 bunch spring onions (usually 3 onions, white and light green part only, halved and thinly sliced, 2-3 cups loosely packed)
- water (unchecked▢, as needed)
- salt
- freshly ground black pepper
- 20 asparagus spears (thin, as needed to fill the top of the tart)
- all purpose flour (unchecked▢, for rolling out pastry)
- 1 sheet puff pastry (from a 2-sheet package)
- 2 cups shredded fontina cheese (about 4 ounces)
- 1 large lemon
- balsamic vinegar (unchecked▢ Good)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium360mg15% |
| Potassium320mg9% |
| Protein7g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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