Asparagus Parmesan Cream Pastry Recipes

CHEESY PUFF PASTRY ASPARAGUS TART

Steps:

• Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
• To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
• Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
• Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
• Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
• Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.

ASPARAGUS & PARMESAN CREAM PASTRY

Steps:

• Preheat oven to 400°F.
• Remove pastry dough from freezer and let thaw for 10 minutes.
• While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
• In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
• Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
• Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
• Bake for 18 to 22 minutes until pastries are golden brown.
• Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

ASPARAGUS PASTRY PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.

ASPARAGUS-PARMESAN TART

Steps:

• Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
• Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
• Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

ASPARAGUS AND PARMESAN CREAM PASTRY

Steps:

• Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes.
• While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
• In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside.
• Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles.
• Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge.
• Press four asparagus spears onto each rectangle, alternating direction.
• Sprinkle pastries with sea salt and drizzle with olive oil.
• Bake for 18-22 minutes until pastries are golden brown.
• Remove from oven, cut each pastry in half and transfer to serving platter.
• Garnish with a sprinkle of shave parmesan cheese and serve.

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
• Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
• Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
• Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
• Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

BAKED PARMESAN ASPARAGUS

Steps:

• Heat oven to 350°F.
• Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. Place in shallow baking dish.
• Add dressing; toss to coat. Top with cheese and cracker crumbs.
• Bake 10 to 15 min. or until topping is lightly browned and asparagus is heated through.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

ASPARAGUS & PARMESAN PASTRIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
• Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
• Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

ASPARAGUS PARMESAN PASTRY ROLLS

Steps:

• Unfold pastry sheets and halve each parallel to fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
• Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
• Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
• Preheat oven to 400°F.
• Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes.
• Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half (see photo, opposite). Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.