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Asparagus Puffs w/Tomato Coulis




Source of Recipe


Shire Inn, VT


List of Ingredients




3/4 pound asparagus, cut into 1" pieces
2 medium size leeks, white parts only, thinly slice & washed well
1 tablespoon chopped shallots
3/4 cup butter, melted
2 tablespoons chopped fresh parsley
4 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 teaspoon salt
1/2 pound Gruyere, grated
1/2 teaspoon freshly ground black pepper
2 ounces sliced almonds
1/2 teaspoon paprika
3 eggs
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
4 sheets of puff pastry, thawed if necessary


Recipe



Blanch asparagus in large pot of boiling water for 3 minutes. Drain and pat dry. Sauté leeks with shallot in 1/4 cup of butter until transparent. Add to the bowl of asparagus. Add all other ingredients except remaining butter and puff pastry. Toss together. Preheat oven to 350 degrees. Coat a cookie sheet with melted butter. Lay 1 sheet of puff pastry on work surface and cut into thirds along the long side. Cut each third into thirds. Place 1 large tablespoon of the asparagus mixture along one half of a piece of puff pastry. Fold the pastry along its diagonal and seal the edges with the tongs of a fork. Butter the top and place on the cookie sheet. Bake 30 to 35 minutes until golden. Cool slightly. Serve with Tomato Coulis (recipe below)

YIELD: 36 Portions

Tomato Coulis---

1 3/4 pounds ripe tomatoes, peeled & seeded
1 Tablespoon olive oil
2 Tablespoons minced shallots
1 garlic clove, minced
1 teaspoon red wine vinegar
1 Tablespoon finely chopped fresh basil
Salt & freshly ground pepper, to taste (or 1 teaspoon dried, crumbled)

Quarter & core tomatoes. Squeeze seeds & juice into sieve over small bowl, pressing to extract as much juice as possible. Discard seeds. Finely chop tomato pulp. Add to tomato juice. Heat olive oil in heavy large skillet over low heat.

Add shallots & garlic & cook until softened, stirring occasionally, about 5 minutes. Add tomatoes with their juice and boil until reduced to thick puree, stirring frequently, about 25 minutes. Stir in vinegar & basil. Season with salt & pepper.