Asparagus Napoleons with Goat Cheese, Chives, Lemon Zest

Bake Puff Pastry Rectangles:

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 roughly uniform.

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.

Roast Asparagus:

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.

Make Filling:

In a small bowl, mix soft goat cheese, chopped chives, lemon zest, honey and salt.

Assemble Napoleons:

Slice each puff pastry rectangle horizontally. Divide filling between the six bottom sections and spread it on. Place asparagus spears on top of filling and place puff pastry tops on. Garnish with chive sprigs.