Print
Email
Add a photoServings: 12
Ingredients
- Salt to taste
- 24 x asparagus spears
- 1/2 sht frzn puff pastry thawed
- 2 ounce garlic and herb goat cheese Freshly-grnd black pepper to taste
Directions
- Ignore the package directions about how long it will take the frzn puff pastry to thaw. It will take at least 45 min at room temperature.
- Heat the oven to 400 degrees. Bring a large pot of salted water to a boil.
- Meanwhile, cut 3-inch tips from each stalk of asparagus (reserve the rest of the stalk for soup). Add in the tips to the boiling water and cook just till they turn bright green, about 1 to 2 min. Drain the tips, then plunge them into ice water to stop the cooking process. Drain again, then dry thoroughly on paper towels. Set aside. The asparagus tips can be steamed the day before and then refrigerated.
- Roll the pastry into a 12- by 4-inch rectangle. From the 4-inch side, carefully cut the pastry into 4 (1-inch) strips. Spread each strip with 1/4 of the cheese, then sprinkle with salt and pepper. Cut each strip into 6 equal pcs measuring 2 inches. You should have 24 equal-sized rectangles.
- Wrap each asparagus tip in one of the rectangles, using a little water to help seal the ends. Place them sealed-side down on a baking sheet. (The puffs can then be assembled the morning of the party and kept chilled. Remove from the refrigerator about 30 min before baking.)
- Bake till puffed and golden brown, about 15 min. Serve immediately.
- This recipe yields 24 puffs.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 10 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 51mg | 1% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.36g | 0% |
| Protein 0.63g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
