may 21, 2010

A simple Friday night dinner.

Asparagus Napoleons

1 package puff pastry
1 bunch asparagus
6 oz goat cheese
egg white, beaten
1 tbs honey
2 tbs lemon juice
salt/pepper

Remove puff pastry from freezer 30 minutes prior to baking. Preheat oven to 400 degrees F. Cut defrosted pastry into 3×5 inch rectangles and place on to baking sheet. Brush each pastry with egg white. Bake for 15 minutes until pastry is golden brown.

Cut ends off asparagus and place on to clean baking sheet. Drizzle with olive oil and lightly salt. Roast for 15 minutes in oven (still at 400 degrees F).

In a bowl, mix goat cheese, honey, lemon juice, and pinch of salt and pepper.

Once baked pastries have cooled, slice each in half length-wise. Spread cheese mixture on bottom pastry halves. Add a few asparagus spears to each. Place tops on each and bake for another five minutes. Serve hot.

For an accompaniment, we served these with steamed artichokes and a lemon-garlic vinaigrette sauce.






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