Turned Out Fabulous

In article <[email hidden]>,

Terry Pulliam Burd said:

I spied a recipe in the Food Section of the LA Times the other day
that looked interesting, so I gave it a test drive yesterday and it
was great. Great visual, great taste, not complicated. I did an
unusual thing for me, as I usually do a new recipe exactly as written,
but instead of creating a [censored] shell to stand alone, I pressed the
puff pastry into a 4" scalloped [censored] shell, popping the [censored] out of
the shell when cool enough to handle, but followed the directions
thereafter (*and* I found the prettiest asparagus on sale at Stater
Bros. for 99¢ a pound):

@@@@@ Now You're Cooking! Export Format

Asparagus and Parmesan [censored]

vegetables

16 medium asparagus, trimmed
1 sheets puff pastry; defrosted
2 tablespoons mascarpone cheese, softened
7 tablespoons parmesan cheese; grated
2 tablespoons plus 2 teaspoons olive oil

Bring a large pot of water to a simmer. Trim asparagus and cook for 2
mins. Shock in ice water and drain, then pat dry.

Heat the oven to 400°, Cut puff pastry into 4 (" x 4"😉 rectangles to
make [censored] shells and place on a baking sheet.

Combine the mascarpone with 3 tablespoons parmesan cheese. Spread the
mixture evenly over the [censored], leaving a 3/4" border.

Divide asparagus among the [censored] on top of mascarpone mixture, placing
fourr to five on each. Drizzle each [censored] with 2 teaspoons olive oil.

Bake 20 - 25 mins., until crisp and golden. Sprinkle each [censored] with 1
tablespoon shaved Parmesan. Serve.

Contributor: LA Times

Yield: 4 Servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

Sounded great until the "Drizzle each [censored] with 2 teaspoons olive oil"
A 4"x4" [censored] with 2 tsp. oil on top? Sounds like a good thing you
shaped the shells to retain all that oil. But the flavors do sound
wonderful; I'm going to try it.

Rosemary
--
To e-mail me remove the obvious before @ and change sinuswave to sinewave.

On Mon, 15 May 2006 16:16:30 GMT, Mr Libido Incognito <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

So? Do you just lay the stuff on the flat puff pastry 4X4 inch squares or
what?

Roll it up, fold it in half , or make a pouch?

No, what I said in my post was:

Quoted message said:

Instead of creating a [censored] shell to stand alone,
I pressed the
puff pastry into a 4" scalloped [censored] shell, popping the [censored] out of
the shell when cool enough to handle.

The recipe suggested that you make a stand alone [censored] shell. I pressed
the puff pastry into a [censored] shell form and trimmed off the excess. The
puff pastry puffed itself up, as puff pastry is wont to do, and
enclosed the asparagus and cheese in a very pretty and tasty fashion.
I initially thought the 2 teaspoons of olive oil seemed excessive, but
the finished product was perfect.

I don't think this would be as successful as a stand alone [censored] shell.
It really needs a form to keep its shape, given the nature of puff
pastry and the olive oil addition.

Quoted message said:

Signed Confused here....

Quite all right, dear. I was likely less than clear.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"