Sides » Asparagus Puffs
Print RecipeIngredients
- 1 lb asparagus
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp chopped shallots
- ¼ tsp minced fresh thyme
- ¼ cup white wine
- ¾ cup heavy cream
- 2 tbsp grated Parmesan cheese
- 1 sheet puff pastry, defrosted in refrigerator overnight
- 1 whole egg + 1 egg yolk (egg wash)
Special Equipment
- medium to large sauté pan
- pastry cutter or pizza slicer
- pastry brush
- baking sheet
How-to
- Preheat oven to 350º
- Wash asparagus in cold water to remove any sand, then dry with paper towels. Cut asparagus stalks diagonally into ¼" slices, discarding the tough fibrous ends
- Heat olive oil in a sauté pan over medium heat; add asparagus and sauté for 1 minute, giving the pan a stir or toss to heat all of the asparagus slices
- Add salt, pepper, shallots and thyme; stir to combine and cook for 1 minute. Add wine and cook down until almost dry. Add heavy cream; cook to reduce cream by half (it will begin to thicken)
- Add Parmesan cheese and stir until cheese is melted and smooth. Bring to a simmer, then remove from heat and spread mixture over a plate or pan. Let cool at room temperature, then place in refrigerator and cool completely
- While asparagus mixture is cooling, mix egg yolk and whole egg for an egg wash
- Cut puff pastry sheet into 2½" x 2½" squares and brush the pastry with half of the egg wash (reserve remaining egg wash for just before baking)
- Place 1-1½ tsp of chilled asparagus filling in the middle of each pastry square. One at a time, place each piece of pastry in the palm of your hand, lift two opposite corners and pinch together over the filling. Place pointed side up on a baking sheet and chill for 30 minutes in the refrigerator
- Once chilled, one at a time, again place each filled pastry in the palm of your hand and pinch together the remaining two opposite sides to form a purse shape (doesn't have to be perfect and some filling will spill out during baking but that's OK), and brush with remaining egg wash
- Bake for 25-30 minutes until golden brown and serve warm from the oven
Kevin Carey
Verrill Farm consists of 200 beautiful acres of farmland and wildlife in Concord, MA. It's here that chef Kevin Carey is able to choose the freshest ingredients for take-home savory entrees, soups and salads. A Bunker Hill Community College Culinary School grad, the student has become the teacher. His Cooking with Kevin series, which provides classes for adults and children, with hands-on experience in the kitchen, is an ongoing popular attraction at the farm.
Verrill Farm
Kevin Carey of Verrill Farm, turns fresh asparagus into a perfect 2-bite appetizer. Chopped asparagus is simmered with white wine, cream and Parmesan cheese. Puff pastry, portioned with a (very cool gadget!) wheel cutter, is wrapped around the filling and forms a crispy, golden bundle that makes an impressive cocktail-hour hor d'oeuvre or the perfect snack while just hanging out.
Kevin Carey
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