PASTRY-WRAPPED ASPARAGUS WITH HOLLANDAISE SAUCE SERVES 8

Steps:

• Preheat oven to 400º F and line 2 baking sheets with parchment paper or aluminum foil.
• Combine beaten egg with a splash of water in a small bowl and set aside.
• Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles.
• Roll out each rectangle to about 6x10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry.
• Sprinkle all cut triangles with Parmesan cheese.
• Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl.
• Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg.
• Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown.
• For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil.
• Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf.
• Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer.
• For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes.
• In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume.
• Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter.
• Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth.
• Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.