Asparagus and Walnut Puffs
- Yield 8 servings
- Prep 20 mins
- Cook 25 mins
- 1 sheet puff pastry, 9 - 10 inches square and 1/4-inch thick, thawed if frozen
- 1 cup fat-free ricotta cheese
- 1 cup finely grated Parmesan cheese
- 3 tablespoons finely chopped fresh basil or 1/2 teaspoon dried basil
- 3/4 cup finely chopped California walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 16-24 -- asparagus spears (2 or 3 per puff, depending on size)*
- 2 tablespoons walnut oil
*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.
- Preheat oven to 400F. Line a large baking sheet with parchment paper or a baking mat.
- 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.
- 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.