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1
Mix flour, cornmeal, and salt in a food processor until well blended.
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2
Add the chilled butter and pulse until the mixure resembles coarse meal.
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3
Add the oven roasted asparagus.
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4
(To roast the asparagus, wash and trim it as you normally would and then cut into small pieces.
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5
Preheat oven to 400 degrees.
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6
Toss the asparagus, salt, pepper and a teaspoon of olive oil in a large bowl.
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7
Place on baking sheet in one layer.
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8
Bake for 30 to 35 minutes.
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9
Cool to room temperature.)
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10
With the food processor running, slowly add the milk until dough forms together and everything is well combined.
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11
The dough will have a wonderful green tint due to the incorporation of the asparagus!
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12
Love it!
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13
Roll the dough into a 2-inch log, roll in wax paper and refrigerate for at least 24 hours.
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14
Preheat oven to 325 degrees.
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15
Sliced chilled log into 1/4 inch slices and place on a baking sheet.
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16
Bake in the center of the oven for 35 to 45 minutes, rotating the pan half-way through.
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17
I extended the baking from from Marthas recipe because of the addition of the moist oven roasted asparagus.
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18
Remove and cool on a wire rack.
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19
Enjoy over and over!
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20
With a nice spread of course!
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21
Inspired and adapted from Martha Stewarts Cheddar-Cornmeal Icebox Crackers.
