White Bean & Roasted Garlic Asparagus Tart

This is the tart I brought to Candice's bbq on Saturday. Aside from the ends being partially burnt, I think it turned out great and I will definitely make it again with all sorts of variations.

1 sheet puff pastry, defrosted on counter for 40 mins.

1 (15 oz) can white beans

3/4 - 1 pound asparagus

6 cloves roasted garlic, minced

juice of half a lemon

olive oil

Heat oven to 400 degrees.

Puree white beans with lemon juice and garlic, drizzle olive oil in as needed.

Unfold pastry and place on sheet of wax paper. Spread white bean mixture over pastry leaving a one inch border around the outsides.

Trim asparagus to fit width of pastry and lay the spears alternately.

Bake in oven until pastry turns golden brown and asparagus is tender. Mine went for about 20 minutes and was on the verge of burning.

Slice into squares and enjoy.

Creamy Chikn' and Asparagus Crescent Rolls

1 pkg Kroger crescent rolls

3 handfuls of diced Morning Star Farms chikn strips

1 handful of diced asparagus

Few tablespoons of veganaise, cream cheeze, or sour cream

Few shakes of garlic power, onion powder & Italian seasoning

Preheat oven to 350 degrees. Saute asparagus and chikn in olive oil over medium heat.

Place in a mixing bowl and cool to room temperature; then add remaining ingredients.

Unroll crescent rolls and spoon a tablespoon or two of filling on each triangle, then tuck in sides and roll up.

Place on a cookie sheet and bake for about 10 minutes or until golden brown.