ASPARAGUS IN A PUFF PASTRY DUVET

ASPARAGUS IN A PUFF PASTRY DUVET image

Yield 4-6 if a main course or 8 for a side

Number Of Ingredients 15

Previous Next

1lb fresh slender asparagus uncooked
3 T of butter, (1/2 a stick)
3 T of flour
1T chopped fresh tarragon
1 C broth
1/2 C white wine
1/2 C heavy cream or half and half
Zest of one lemon and juice of one half
2 T capers drained
1 clove garlic
Salt, fresh ground pepper and nutmeg
EVO
1 package of frozen puff pastry, 2 sheets
2/3 cup grated parmesean cheese
lemon slices and tarragon branches for garnish

Steps:

To make sauce: In a large skillet sautee 3T of butter and a large clove of garlic diced finely until golden. Add 3 tablespoons of flour to make roux and stir and cook for a minute or two. Whisk in 1 cup broth, and 1/2 cup white wine, and 1 tablespoon of fresh chopped tarragon, pinch of salt and some fresh ground pepper and a few gratings of fresh nutmeg. Stir into roux and reduce on high stirring constantly until nicely thickened add 1/2 C cream and continue to stir on lower temp, add zest and capers at end. Asparagus: Meanwhile take a pound of fresh asparagus and snap off the ends and line up on a foil lined cookie sheet. Sprinkle all with EVO and salt and pepper and toss. Broil on high broil for about 10 minutes until brown and fork tender. Watch carefully so they don't burn but should be brown to taste best. Remove and set aside. Squeeze half a lemon over them. Pastry: Sprinkle 2 sheets of defrosted frozen puff pastry with grated parmesean cheese and press gently into the surface. Prick sheets all over with a fork. Bake puff pastry according to directions on package. Remove and set aside. Putting it all together: Spread a little of cream sauce on top of one sheet of baked pastry and then line up asparagus and cover with remaining sauce. Top with other sheet of pastry. Garnish with lemon slices and tarragon branches. Slice and serve al fresco or warm.