ASPARAGUS IN PUFF PASTRY WITH LEMON SAUCE
Steps:
- Preheat oven to 425. Unwrap puff pastry. On a lightly floured surface, roll out pastry to an 11 inch square, scant 1/4 inch thick. Cut pastry into 6 rectangles. Score pastry in a lattice pattern with a sharp knife. With a metal spatula, transfer rectangles to a cookie sheet and brush with beaten egg yolk, avoiding the edges of the pastry. Bake for 10 minutes until golden. Cool Meanwhile, cut asparagus to about 3 inches long and cook in boiling water, heavily salted, until al dente. 2 to 3 minutes. Drain. In a small pan, heat the lemon juice over low flame. Add butter slowly, whisking all the time until the sauce becomes smooth and creamy. Do not let it boil. Remove from heat and season with salt and pepper Cut puff pastry rectangles in half horizontally. Put cooked asparagus on the bottom half of the pastry rectangles. Pour lemon butter sauce over each and top with the other half of pastry. ( I personally would sauce the plate with the lemon beurre blanc - place the pastry and asparagus on top of that and perhaps decorate with a little sauce (lemon peel.
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