Asparagus In Blankets Recipes

SMOKED SALMON AND ASPARAGUS PUFFS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
• Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
• Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

ASPARAGUS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees.
• Unroll each pastry sheet onto a clean work surface. Take a chopped asparagus piece and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces.
• To assemble, wrap the dough around the asparagus piece. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray.
• Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each asparagus piece with the egg wash, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.

ASPARAGUS IN BLANKET

Steps:

• Heat oven to 375. Divide dough into 4 equal pieces. On a lightly floured surface with lightly floured hands flatten the 4 pieces of dough to about 1/4" thick.Make 4 gundles of asparagus, 2 or 3 stalks to a bundle. Cut them in half crosswise. (You'll have 4 to 6 pieces per bundle.) Lay each asparagus bundle along one side of a piece of dough. Cover asparagus with a tomato slice, then layer cheese over it. Roll dough, starting with side closest to fillings to form the blanket, ending seam side down. Line a baking sheet with parchment paper or foil lightly coated with olive oil. Let blankets sit on baking sheet about 15 minutes, or until they're room temperature. Bake until golden brown, about 20 minutes. Let cool 10 minutes before serving.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.