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Asparagus Puffs

From

October/November 2005

Asparagus Puffs

For this Asparagus Puffs recipe, we tracked down imported Parmesan cheese for the most authentic flavor. We blanched the asparagus spears until tender before incorporating them into the cheese mixture. And we were sure to thoroughly defrost the puff pastry, so it did not crack when unfolded.

Makes 24 pieces

Make-Ahead Note: The puffs can be made ahead. Skip the step of brushing the tops with egg and sprinkling with cheese. Wrap the baking sheet tightly in plastic and freeze for up to 1 month (once completely frozen, the puffs can be transferred to a storage bag). When ready to bake, let the puffs sit at room temperature for 20 minutes, then brush with egg, sprinkle with cheese, and bake as directed.

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