Asparagus Napoleons with Goat Cheese, Chives, Lemon Zest

serves 6

1 sheet of frozen puff pastry, thawed about 40 minutes at room temperature
1 egg, beaten with about 2 teaspoons water
24 asparagus spears, cut to a length of about 6 inches
2 tablespoons olive oil
salt, pepper
8 ounces goat cheese at room temperature
2 tablespoons finely chopped fresh chives plus 12 chive sprigs for garnish
1 tablespoon grated lemon zest
2 tablespoons honey
large pinch of coarse salt

Bake Puff Pastry Rectangles:

Preheat the oven to 400 degrees F.  Lay the thawed puff pastry on a lightly floured surface.  When you unfold the puff pastry, the sections between the fold lines should be about 3 inches wide each. The measurement the other way should be about 10 inches - if it isn't, you can take a rolling pin and lightly roll it out a little.  The whole sheet should be about 9x10 inches.  Take a pizza cutter or knife and cut right down the two fold lines and then once down the entire length of the pastry sheet - you will have 6 rectangles of about 3x5 inches each.  Don't fret too much about the measurements - they should just be uniform.

Place the rectangles of puff pastry on a sheet of parchment paper (or a Silpat) on a baking sheet. Brush the tops with a little of the egg wash.  Bake for about 10 minutes or until the pastry is nice and golden. Place baked pastry rectangles on a cooling rack.

Roast Asparagus:


Remove the parchment paper or Silpat from baking sheet. Line with foil.  Place asparagus spears on sheet, drizzle with a little olive oil, sprinkle with salt and pepper and roast at 400 degrees F for about 10 minutes. Remove from oven and let cool.

Make Filling:

In a small bowl, mix soft goat cheese, chives, lemon zest, honey and salt. 

Assemble Napoleons:

Slice each puff pastry rectangle horizontally. Divide filling between the six bottom sections.  Place asparagus spears on top of filling and place puff pastry tops on.  Garnish with chive sprigs. 
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