You can make an appetizer fit for company with some store-bought puff pastry, topped with asparagus, Dried Mushrooms and cheese. I’m partial to Parmesan on these tartlets, but gruyere or feta work well. This would be great as part of an Easter brunch.
I save the feta for a medley of roasted asparagus, mushrooms, onions and tomatoes. The tangy cheese perfectly complements the deep, roasted flavors. Serve this as a side with baked ham or roast leg of lamb for Easter dinner.
Cheese also figures in the last recipe below, a take on spaghetti carbonara in which asparagus and mushrooms are added to the classic Italian combination of pasta, cheese, bacon and eggs