Asparagus And Goat Cheese In Puff Pastry

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Asparagus And Goat Cheese In Puff Pastry

 

salt to taste

24 asparagus spears

1/2 sheet frozen puff pastry, thawed

2 ounces garlic and herb goat cheese

freshly ground black pepper to taste

 

Ignore the package directions about how long it will take the frozen puff pastry

to thaw. It will take at least 45 minutes at room temperature.

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil.

Meanwhile, cut 3-inch tips from each stalk of asparagus (reserve the rest of the

stalk for soup). Add the tips to the boiling water and cook just until they turn

bright green, about 1 to 2 minutes. Drain the tips, then plunge them into ice

water to stop the cooking process. Drain again, then dry thoroughly on paper

towels. Set aside. The asparagus tips can be steamed the day before and then

refrigerated.

Roll the pastry into a 12- by 4-inch rectangle. From the 4-inch side, carefully

cut the pastry into 4 (1-inch) strips. Spread each strip with 1/4 of the cheese,

then sprinkle with salt and pepper. Cut each strip into 6 equal pieces measuring

2 inches. You should have 24 equal-sized rectangles.

Wrap each asparagus tip in one of the rectangles, using a little water to help

seal the ends. Place them sealed-side down on a baking sheet. (The puffs can

then be assembled the morning of the party and kept chilled. Remove from the

refrigerator about 30 minutes before baking.)

Bake until puffed and golden, about 15 minutes. Serve immediately.

Makes 24 puffs.

Calories 20, Fat 1 g, Carbs 1 g, Sodium 29 mg, Fiber 0.3 g.