Asparagus and Walnut Puffs

walnut_asparagus_puffs_4x6_72dpi
California Walnut Board
http://pgoarelish2.files.wordpress.com/2011/04/walnut_asparagus_puffs_4x6_72dpi.jpg?w=150
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 25 mins

Ingredients

1sheet puff pastry, 9 - 10 inches square and 1/4-inch thick, thawed if frozen
1cup fat-free ricotta cheese
1cup finely grated Parmesan cheese
3tablespoons finely chopped fresh basil or 1/2 teaspoon dried basil
3/4cup finely chopped California walnuts
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
16-24-- asparagus spears (2 or 3 per puff, depending on size)*
2tablespoons walnut oil

Instructions

*Note: Use only the tender asparagus tips, about the top 4 inches from each spear, for this recipe. For variety, use a combination of green and white asparagus. 

  1. Preheat oven to 400F.  Line a large baking sheet with parchment paper or a baking mat.
  2. Place the puff pastry sheet on your work surface. Cut it in half, then cut each half into 4 strips, each about 2 inches wide.  Place the strips on the prepared baking sheet.  If the pastry has become soft, refrigerate for about 15 minutes before continuing.
  3. In a medium bowl combine the ricotta, Parmesan, basil, walnuts, salt and pepper, and stir until well mixed.  Spread about 3 tablespoons of cheese mixture over each pastry strip, spreading it almost to the edge.  Press two or three asparagus spears into each cheese-topped strip (the thickness of the asparagus will determine how many spears are needed for each pastry).  Drizzle with walnut oil.  Bake until pastry is puffed and golden and the asparagus is tender, about 25 minutes. 

Recipe courtesy of Carole Resnick.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 5g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 6g
  • Cholesterol 20mg
  • Sodium 390mg
  • Potassium 190mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 1g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 20%
  • Iron 10%
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