Drizzle with olive oil sprinkle with salt, pepper, remaining ¾ cup Fontina and remaining ¼ cup Parmesan. Sprinkle 1 cup of the Fontina and ½ cup of the Parmesan inside edges. Drain and pat dry.īake pastry until golden, about 15 minutes. Using tongs, transfer to bowl of ice water to chill. Meanwhile, in skillet of boiling water, cook asparagus until tender-crisp, about 2 minutes. Brush lightly with olive oil and sprinkle on some salt and pepper. Layer the trimmed asparagus spears on the bechamel sauce. Spread the bechamel sauce evenly inside the scored border. Refrigerate until cold, about 15 minutes. With a knife, carefully score a one-inch edge along the border of the puff pastry, taking care not to cut all the way to the bottom. Using paring knife, lightly score pastry 1 inch from edges to mark a frame using fork, pierce dough all over inside frame. On floured surface, roll puff pastry to 16- x 10-inch rectangle. While you have the puff pastry unthawed for these asparagus puffs, you may also want to try Mushroom Brie Puffs, too.Preheat oven to 400☏. Finally, if you really want to make your own puff pastry, you can. Look for a frozen puff pastry that uses real butter if possible. I am usually a fan of making everything from scratch, but I draw a line at puff pastry. Luckily, we can buy puff pastry where someone else has done all this work.
Then you roll out the dough, fold it, and leave it to rest, and repeat the whole process six to eight times. Making Puff Pastry is a laborious process where there are many layers of thin pastry, each layer built with pats of butter between them.
If overcooked, asparagus becomes mushy and loses that bright green colour. You should always cook asparagus just to tender-crisp. However, the important thing to remember is to never, ever, overcook it. You can broil, boil, steam, grill, air fry or roast asparagus, and it will be delicious in every way. Vitamin K is also important to heart health, helping to prevent the hardening of the arteries. Vitamin K, an often overlooked vitamin, is found in studies to improve bone health by increasing bone mineral density. Asparagus NutritionĪsparagus is a nutrition powerhouse that packs a ton of goodness, like folate, Vitamins K, A, C, as well as potassium, Iron, & Fiber. So if you want to grow asparagus, you need to have a lot of patience. Puff pastry is made through a lamination process of folding sheets of butter and dough over and over again to create. However, to ensure your pastry bakes up perfectly, it's important to understand what makes it rise in the oven. The crowns, once planted, will take 2-3 years to be productive, but then, they will produce for 20 years. The base of this tart starts with a secret store-bought weapon: frozen puff pastry. The Asparagus plant grows from crowns, which are one-year-old plants. It's origins have been traced back to 2000 years, where it was, and still is, grown in the Mediterranean. Arrange the asparagus using 8 slices of asparagus to create a border on the edges of each puff pastry piece. Rinse your asparagus, slice off the ends, and then slice the asparagus in half. Then add a half slice of prosciutto on top. Brush 1 teaspoon of pesto over each piece of puff pastry. About AsparagusĪsparagus is a member of the lily family of plants. Slice the puff pastry dough into 6 evenly sized pieces. A great example is this Creamy Asparagus Soup, which only whetted our appetite for more of this delicious springtime veggie. I make and freeze batches of them during asparagus season for dinner parties throughout the year. Fast and easy, the golden bites are always a huge hit. We've been eating a lot of asparagus, in lots of different ways. 24, 2022 This is one of my all-time favorite appetizers. These tasty little bites are all about spring, and they make a great addition to a brunch or lunch, or, how about a Spring Themed Wine & Appy Party? Asparagus Puffs for Spring EntertainingĪsparagus is all about spring, We can't seem to get enough asparagus at this time of year when this veggie it's at its finest. Asparagus Puffs are a continuation of my spring appetizer theme, along with Cajun Crab Cakes, and Cucumber Radish Crostini.
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