Ingredients
- ■1 sheet of frozen puff pastry, thawed about 40 minutes at room temperature
- ■1 egg, beaten with about 2 teaspoons water
- ■24 asparagus spears, cut to a length of about 6 inches
- ■2 tablespoons olive oil
- ■salt, pepper
- ■8 ounces goat cheese at room temperature
- ■2 tablespoons finely chopped fresh chives plus 12 chive sprigs for garnish
- ■1 tablespoon grated lemon zest
- ■2 tablespoons honey
- ■large pinch of coarse salt
Directions
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Bake Puff Pastry Rectangles:
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Preheat the oven to 400 degrees F. Lay the thawed puff pastry on a lightly floured surface. When you unfold the puff pastry, the sections between the fold lines should be about 3 inches wide each. The measurement the other way should be about 10 inches – if it isn’t, you can take a rolling pin and lightly roll it out a little. The whole sheet should be about 9×10 inches. Take a pizza cutter or knife and cut right down the two fold lines and then once down the entire length of the pastry sheet – you will have 6 rectangles of about 3×5 inches each. Don’t fret too much about the measurements – they should just be uniform.
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Place the rectangles of puff pastry on a sheet of parchment paper (or a Silpat) on a baking sheet. Brush the tops with a little of the egg wash. Bake for about 10 minutes or until the pastry is nice and golden. Place baked pastry rectangles on a cooling rack.
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Roast Asparagus:
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Remove the parchment paper or Silpat from baking sheet. Line with foil. Place asparagus spears on sheet, drizzle with a little olive oil, sprinkle with salt and pepper and roast at 400 degrees F for about 10 minutes. Remove from oven and let cool.
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Make Filling:
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In a small bowl, mix soft goat cheese, chives, lemon zest, honey and salt.
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Assemble Napoleons:
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Slice each puff pastry rectangle horizontally. Divide filling between the six bottom sections. Place asparagus spears on top of filling and place puff pastry tops on. Garnish with chive sprigs.