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Ingredients
- 2 bunches (1 lb/500 g each) thin asparagus, trimmed
- 1 pkg (450 g) all-butter puff_pastry, thawed
- 2 tbsp (25 mL) Dijon_mustard
- 1-1/2 cups (375 mL) shredded Gruyere cheese
- 1/2 tsp (2 mL) coarsely cracked pepper
- 1 egg
- 1 tbsp (15 mL) milk
Details
Servings 12
Adapted from canadianliving.com
Preparation
Step 1
Line 2 rimless baking sheets with parchment paper or grease. Set aside.
In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.
Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; sprinkle with cheese and pepper.
In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.) Cut each into 6 pieces; serve warm or cool.
Source : Canadian Living Magazine: May 2006
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