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The pen is mightier than the sword indeed...

Asparagus Spears

There comes a time in life when you actually realize the meaning of that. Times that tell you that it is better to not react but step back, collect your thoughts and just put them down..

Often times we run through life, acting and reacting from one situation to next.. rarely taking the break to look back, connect the dots and decide the way forward..

Yet, there are times, when you want to do just that but life forces you into a stand still with everyone and everything whirling about you, insisting that you catch your breath and look around and pick what, where and who and really understand the why....

Asparagus Tart

Questions that stay buried deep within because either you don't care or you are afraid. Questions that will never go away no matter what you do.. only when you find the answer...

Even then, the urge to lurch is so much stronger than it should for the sake of no regrets. At cross roads, it is indeed easy to walk the wrong way..

And so I write.. My thoughts, my emotions (changing as they may be), I seal my letters with a kiss and a wish that it will always makes you smile, to read and know that it is sent to you with love... nothing more, nothing less... :)

Garlic Sauteed Asparagus

Ah yes! It was the asparagus haze that made me devolve into this ramble! I blame it on that and the garlic!

Asparagus and Baby Arugula Tart
(makes one 5 inch tart)

1/2 tart crust dough
10 spears of asparagus
1/2 cup chopped baby arugula, blanched
1 egg
1/3 cup sour cream
3 T fresh grated Parmesan
salt and pepper to taste

Roll out the tart dough and press into tart pan. Cool in fridge for 30 minutes. Meanwhile, slice the asparagus into thin slices on a bias, reserving the crown spears for decoration.

Whip together the egg and sour cream. Fold in the arugula and asparagus slices. Pour into prepared tart crust. Arrange the asparagus heads as spoke. Sprinkle the Parmesan over and bake in a preheated oven at 400F for 30 minutes, until the center is set.

Cool on rack for 5 minutes, unmold and serve immediately.

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