Asparagus-Parmesan Cheese Puffs

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Asparagus-Parmesan Cheese Puffs

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/4 pound asparagus spears

3/4 cup milk

5 tablespoons unsalted butter -- cut into pieces

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

3 eggs -- at room temperature

3/4 cup freshly grated parmigiano-reggiano cheese

1/2 cup shredded gruyère cheese

 

Cut or snap off the tough stem ends from the asparagus spears and discard.

Cut the spears crosswise on the diagonal into 1/4-inch pieces. Bring a

sauté pan three-fourths full of salted water to a boil over high heat. Add

the asparagus and simmer just until tender, about 1 minute. Drain

immediately and set aside.

 

In a heavy saucepan, combine the milk and butter and bring to a boil over

medium-high heat. Meanwhile, sift together the flour, salt and cayenne

pepper into a small bowl. As soon as the milk reaches a boil and the

butter has melted, remove from the heat and add the flour mixture all at

once. Using a wooden spoon, beat vigorously until the mixture thickens and

pulls away from the sides of the pan, about 1 minute. Transfer to a bowl.

Add the eggs, one at a time, beating well after each addition. Let cool

for 10 minutes.

 

Preheat an oven to 400 degrees F. Line 2 baking sheets with parchment

paper and lightly butter the paper.

 

Add the asparagus, Parmigiano-Reggiano and Gruyère to the cooled dough and

stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the

dough and place them about 1 inch apart on the prepared baking sheets.

 

Bake until golden brown, 20 to 25 minutes. Remove from the oven and, using

a spatula, transfer the puffs to a warmed serving dish. Serve immediately.

 

Makes 36 puffs.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by

Joanne Weir (Time-Life Books, 1997). "

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Per Serving (excluding unknown items): 196 Calories; 13g Fat (59.6%

calories from fat); 6g Protein; 14g Carbohydrate; 1g Dietary Fiber; 124mg

Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

 

NOTES : Asparagus season lasts from late winter through spring and

into early summer. Some people consider blanched white

asparagus, grown by mounding earth around the shoots to

deprive them of sunlight, to be a delicacy; others prefer

the more pronounced flavor of green asparagus. Seek out,

too, purple-tinged asparagus, as well as pencil-thin,

slightly bitter wild asparagus.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0