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About the Recipe
Asparagus is one of my favorite vegetables though these would work well with baby carrots, sweet onions, sliced tomatoes -- really all kinds of veggies! Also, don't be scared of puff pastry. I use a store-bought pastry in the frozen section that is almost fool-proof (as long as I follow the defrosting instructions correctly). - Audrey
Ingredients
One sheet of puff pastry
1/2 cup of ricotta cheese
1/4 cup of shredded parmesan cheese
1/4 cup of goat cheese
1/2 teaspoon minced garlic
Salt
Pepper
1 bunch of thin asparagus, washed and trimmed
Olive oil
1 egg mixed with 1 teaspoon of water (egg wash)
White balsamic glaze (I love this one by Alessi)
Preparation
Set oven to bake at 400 degrees.
Mix the ricotta, parmesan, and goat cheese in a small bowl.
Mince garlic and add to cheese mixture, along with salt and pepper to taste.
Wash and trim the asparagus.
Roll out your puff pastry sheet on a lightly floured surface to approximately 9 x 13 inches.
Cut six equally sized rectangles.
On a cookie sheet, drizzle ½ Tablespoon of olive oil in six places. Arrange 5-6 stalks of asparagus on each of these drizzles.
Spoon 2-3 Tablespoons of cheese mixture on top, spreading over the tops of the asparagus.
Take your rectangles of puff pastry and press over the top of the asparagus/cheese arrangement.
Using a fork, poke a few holes in the top of the pastry to let steam out.
Brush the egg wash over the tops of the pastry, and sprinkle a little salt.
Bake for 12-14 minutes or until puff pastry is golden brown.
Take out of the oven and let rest for two minutes before using a spatula to turn right-side up.
Sprinkle a little salt on top of the asparagus.
Drizzle with white balsamic glaze right before serving warm.