ASPARAGUS PASTRY PUFFS
When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. -Cindy Jamieson, Tonawanda, New York
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.
ASPARAGUS IN PUFF PASTRY
This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. -Dianne Werdegar of Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside., Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese., Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour., Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.
Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY
Provided by Valerie Bertinelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
- On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
- To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
- Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes
ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
ASPARAGUS & PARMESAN PASTRIES
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
- Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
- Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.
Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
LEMON ASPARAGUS
My fiance loves this recipe. We often eat it with BBQ during the summer.
Provided by Emily
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
- Roast in preheated oven until lightly browned at the tips, about 15 minutes.
- Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g
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