Thaw puff pastry.
Preheat oven to 400°F (200°C).
Cook asparagus in water until tender. Rinse under cold water and drain. Cut in 2 and set aside.
Roll out dough into a thin sheet. Cut into 6 rectangles, 6 in. x 4 in. (15 cm x 10 cm).
Fold edges into 1/2 in. (1 cm) seam and brush with beaten egg.
In the centre of each rectangle, place some asparagus, cheese and nut, and season.
Fold all four sides over; brushing dough with beaten egg to seal edges.
Decorate puffs with a sprinkling of nuts.
Bake 12-15 minutes or until puffs are nice and gold.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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