RECIPE TITLE "Asparagus
Feuilletes with Chive Butter Sauce Recipe"
Source: Le Cordon Bleu Home Collection Quiches & Savories,
courtesy of Cooking.com
Feuilletes are puff pastry cases that are generally filled with
meat, vegetables or seafood. They can be either square, rectangular,
triangular or diamond-shaped. In this recipe they are filled with
asparagus and Brie, and served with a mouthwatering chive butter
For the Filling:
16 fresh asparagus tips, about 2 1/2 inches long
3 oz. Brie, cut into 8 slices
1/2 quantity puff pastry
1 egg, beaten
For the Sauce:
2/3 cup unsalted butter, chilled and cubed
1 teaspoon lemon juice
2 tablespoons chopped fresh chives
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FOR THE FILLING:
Bring a pan of salted water to a boil, add the asparagus tips and
cook for 2-3 minutes, or until tender. Drain the asparagus, refresh
in iced water for 5 minutes, drain again, then transfer to a plate
Roll out the pastry on a lightly floured surface to a 10 1/2 x
8 1/2-inch rectangle, approximately 1/4-inch thick. Trim the two
long sides to straighten them, and cut the pastry into eight 2 3/4-inch
diamonds or squares. Place slightly apart on a damp baking sheet
and refrigerate for 20 minutes.
Preheat the oven to 400 degrees F. Brush the top surface of the
pastry with beaten egg. Do not brush the side edges as the egg will
set and prevent the pastry from rising. Lightly score the top of
the pastry in a crisscross pattern with a thin knife. Bake for approximately
15 minutes, or until well risen, crisp and golden brown. Split in
half horizontally with a sharp knife, and scrape out any soft dough.
Place a slice of Brie in the pastry cases and top with the asparagus
so that the tips are just protruding. Replace the pastry lid and
keep warm in a 300 degrees F oven.
FOR THE SAUCE:
Bring 1/3 cup water to a boil in a saucepan. Reduce the heat and
whisk in the butter, a few pieces at a time, until the butter is
well incorporated and the sauce is thickened. Season with salt and
pepper, and stir in the lemon juice and chives.
Spoon a little of the chive sauce into each pastry case and drizzle
some of the sauce onto the plate. Serve warm.
Chef's tip: Any leftover puff pastry can be used to make anchovy
Recipe reprinted by permission of Tuttle Publishing/Periplus Editions.
All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 411 Fat: 34g Carbohydrates: 20g
Cholesterol: 79mg Sodium: 179mg Protein: 7g
Fiber: 1g % Cal. from Fat: 74% % Cal. from Carbs: 19%
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