page 18 in the book
1 heat oven
to 350 degrees F. Bake puff pastry rectangles for about 15 minutes or
until golden and puffed.
2 melt butter with lemon juice.
3 steam or boil asparagus until slightly softened. Expose chives
to steam or boiling water for a few seconds until they become limp.
4 tie ends of 2 chive blades together and put onto serving plate.
Place puff pastry across chive "string". Place 1/4 of asparagus
spears on top of each puff pastry rectangle. Tie chives around asparagus
and pastry in a bow--the chives are amazingly strong. Drizzle 1 tablespoon
paprika butter on top of each portion of asparagus. Sprinkle each serving
with 1/2 tablespoon grated Parmesan. Serve hot.
- Premade puff pastry,
cut into four 8x3 inch rectangles
- 1/4 cup butter
- 1 teaspoon lemon juice
- 1 pound asparagus, washed and tough ends removed
- 8 blades chives
- 2 tablespoons freshly grated Parmesan (optional)