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Asparagus Napoleons with Goat Cheese, Chives, Lemon Zest

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Napoleons are such an easy and versatile thing to make. Puff pastry is easy to cut and bake and then you just stuff them with whatever you like!

Ingredients

  • 1 whole Sheet Of Frozen Puff Pastry, Thawed About 40 Minutes
  • 1 whole Egg, Beaten With About 2 Teaspoons Water
  • 24 spears Asparagus, Cut To About 6 Inches
  • 2 Tablespoons Olive Oil
  • 8 ounces, weight Goat Cheese
  • 2 Tablespoons Finely Chopped Fresh Chives
  • 1 Tablespoon Grated Lemon Zest
  • 2 Tablespoons Honey
  • 1 pinch Coarse Salt
  • 12 sprigs Chives, For Garnish

Preparation

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.

3 Comments

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candiacrew on 5.20.2010

This sounds really really good. I love asparagus.

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tffnyjean on 5.19.2010

These sound so yummy!

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KelMay on 5.19.2010

This sounds A-MAZING! Can’t wait to try it!

One Review

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Queenk on 5.26.2010

I think this is the strangest sandwich I have ever had!
I will make this again and again and again. :) I think the only thing I have to tweak for me is the amount of asparagus – we really like it so, next time I’ll use more. I’m also going to try it with turkey – I think you could put just about anything on this. It makes great little appetizers when cut into 1″ cubes. I had to use lemon peel spice (didn’t have zest) and it still turned out yummy! Thank you T.I.D.

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