EVO-lving Your Food Prep

Evo Oil Sprayer is the first non-aerosol trigger sprayer for spraying and misting cooking oils or even the vinegar of your choice.  Evo is specially designed to deliver a fan-shaped mist with precise application (exactly 1.35 milliliters with every trigger pull) allowing complete control over calories, nutrition and the purity of your foods, with no additives, propellants or chemicals. Designed by Michael Graves Design Group, Evo is intended for display right on your kitchen counter, yet slim enough to store in the fridge.

Recipe: Roasted Asparagus, Bacon & Cheese Tart

Yield:    Makes enough for two tarts (makes 16 wedges). 

Yield: Makes enough for two tarts (makes 16 wedges). 


  • 1 large bunch of medium-sized asparagus, with rough ends snapped off.
  • Your Evo Oil Sprayer filled with your favorite olive oil
  • Zest of 1 lemon
  • Coarse salt and pepper
  • 2 sheets of puff pastry, thawed according to package instructions
  • 1 package of Boursin cheese (Herb and Garlic)
  • 1 cup grated asiago or gouda cheese
  • 10 pieces of cooked bacon, chopped
  • 1 egg, beaten with a little water
  • 2 tablespoons of torn mint leaves


  1. Preheat oven to 400*F
  2. Toss the asparagus, lemon zest, salt, and pepper in a bowl.  Spray 1 tablespoon of olive oil into the bowl using your Evo Oil Sprayer.  Set aside.
  3. Unroll sheets of puff pastry (or roll out to roughly 10 x 15 inches).  Use a paring knife to score a line around the perimeter of the pastry, about 1 inch from the edge. 
  4. Place on parchment lined bake sheets (you'll need two sheets).  With a fork, poke holes all over pastry within the border, so that this part remains flat during baking, while the border will puff up. 
  5. Crumble half package of Boursin on each piece of puff pastry.  Scatter each with asiago and bacon.  Top with marinated asparagus.  Use a pastry brush and spread the egg wash along the border. 
  6. Place in oven and bake for 20-22 minutes, until golden.  Serve warm or room temp.