Ingredients:
3/4 pound asparagus, cut into 1" pieces
2 medium size leeks, white parts only, thinly slice & washed well
1 tablespoon chopped shallots
3/4 cup butter, melted
2 tablespoons chopped fresh parsley
4 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 teaspoon salt
1/2 pound Gruyere, grated
1/2 teaspoon freshly ground black pepper
2 ounces sliced almonds
1/2 teaspoon paprika
3 eggs
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
4 sheets of puff pastry, thawed if necessary
Instructions:
Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Sauté leeks with shallot in 1/4 cup of butter until transparent. Add to the bowl of asparagus. Add all other ingredients except remaining butter and puff pastry. Toss together. Preheat oven to 350 degrees. Coat a cookie sheet with melted butter. Lay 1 sheet of puff pastry on work surface and cut into thirds along the long side. Cut each third into thirds. Place 1 large tablespoon of the asparagus mixture along one half of a piece of puff pastry. Fold the pastry along its diagonal and seal the edges with the tongs of a fork. Butter the top and place on the cookie sheet. Bake 30 to 35 minutes until golden. Cool slightly.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
