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Ingredients:
1 pound asparagus
1 package puff pastry
4 ounces goat cheese
Salt and pepper
Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup white wine
Juice of 1 lemon
Salt and pepper
Directions:
Preheat oven to 400 degrees. Trim tough ends of asparagus; peel stalks. Cook 3 minutes in boiling water, then to stop cooking (which also helps the vegetable retain its deep-green color); plunge into a bowl of ice water. Divide puff pastry into 8 rectangles; divide asparagus into 4 equal servings. Place 1 bunch asparagus onto 1 rectangle. Top with 1 ounce goat cheese and sprinkling of salt and pepper. Wet edges of pastry with water, place second sheet on top, leaving tips exposed. Press edges to seal; trim excess. Repeat with remaining pastry and asparagus. Put bundles onto parchment lined baking sheet; bake 12 to 15 minutes or until pastry is nicely browned.
For sauce: Melt butter in small saucepan. Stir in flour and cook slowly 3 minutes. Stir in wine and lemon juice; season with salt and pepper. Stir until thickened. Serve with asparagus bundles.
Serves 4 |
Ingredients:
1 pound asparagus
1/8 pound prosciutto, finely diced
1 clove garlic
Fresh black pepper Directions:
Trim and peel asparagus and cut on bias into 2-inch pieces. Cook prosciutto in skillet until crisp. Add garlic and asparagus; sauté until asparagus is crisp-tender. Season with black pepper (salt is unnecessary) and serve.
Makes 4 servings.
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