Asparagus Pastries with Tarragon Cream Time: 25 minutes
12 - 16 oz (400gr) green asparagus
1/4 cup, 2oz (60ml) white wine
1/4 cup,2oz (60ml) chicken stock
1/4 cup, 2oz (60ml) creme fraiche, plain yogurt or sour cream
1 tsp fresh tarragon
1 - 2 tsp cornstarch (maizena, corn flour)
1 sheet puff pastry
Thaw the puff pastry, if needed. Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Leave asparagus whole. Bring 1 - 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus in one layer. Add the asparagus and blanch for 2 - 4 minutes, depending on thickness. Mine were as thick as my index finger and I did 4 minutes. Remove and refresh in cold water. Heat wine, stock and tarragon in a small saucepan. Dissolve cornstarch in a tbs of water. When wine is boiling add cornstarch and stir to thicken. It should be very thick. Remove from heat and stir in yogurt. Lay out puff pastry and cut 2 rectangles, each the size of half of the asparagus laid flat with 1/2 - 3/4 inch (2cm) all around. Lay the cut pastry on a baking sheet. Divide the Tarragon Cream evenly and spread on the pastry, up to the 'border'. Lay the asparagus on top of the cream - it should just cover it. Bake in pre-heated oven at 420F (205C) for 10 - 13 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve.
Cooking for Two? Or more?
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