French Onion Steak and Asparagus

Again, it's all about Rachael Ray. I am hopelessly devoted to her recipes. They are quick, easy and Yummo! I'm sorry. I just couldn't help myself. This time it isn't a recipe from the 365 book, but from her Big Orange Book. It was also featured on her show.

We eat a lot of chicken breasts here because they are so versatile and quick to cook. I've been looking to expand our protein horizon. I saw this recipe which uses london broil. I do not use it often because I am always afraid it will turn out more pot roast like than like steak. This one came out perfectly tender and juicy, just like a sirloin. The price of london broil is much better than sirloin or other steak cuts so we may add this cut to regular rotation.

I was trying to round out the meal but wanted something other than the regular salad and baked potato usually served with steak. I found some of the year's first asparagus and decided to make homestyle potatoes. The Gruyere sauce was great for dipping the asparagus.

To find the recipe and instructions, check our Rachael Ray's daytime show site.

Spring time tart: Asparagus and Gruyère

Three delicious ingredients when put together make a tart so divine you can almost hear the angels sing. Or wait, maybe that was just us in a chorus of mmmmmmmm's. It made a terrific appetizer to our dinner but I can also see this as our main course during the summer with a salad for a light meal.

Ever since I picked up Everyday Food: Great Food Fast I've wanted to make this tart. It is so simple. With the tiny spring asparagus out now, this was so tender and the pastry was so flaky.




Ingredients

* Flour, for work surface
* 1 sheet frozen puff pastry
* 5 1/2 ounces (2 cups) Gruyère cheese, shredded
* 1 1/2 pounds medium or thick asparagus
* 1 tablespoon olive oil
* Salt and pepper

Directions

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyère. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyère, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.