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Input on substitutions in this recipe for asparagus puffs appreciated

MaryIsobel

By MaryIsobel
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MaryIsobel

MaryIsobel

Posted
Posted

I am going to make these asparagus puffs for lunch with a friend tomorrow. https://www.bbcgoodfood.com/recipes/creamy-asparagus-puffs#commentsFeed

I have to sub havarti for the cream cheese so plan on putting a couple of slices on each with some chopped fresh thyme and mabe some chives in between. Since there is virtually no other seasoning, I am toying with the idea of a thin layer of mustard on the ham before wrapping the asparagus. I have dijon, grainy, and sweet and hot mustards on hand. Which if any mustard would you choose? I'll be serving an orange, pickled onion and arugula salad along side.

MaryIsobel

MaryIsobel

Posted
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Posted
11 minutes ago, ElsieD said:

I made these the other day and we liked them, in case you are looking for something different from what you have.

 

https://www.delish.com/cooking/recipe-ideas/a39585001/brie-asparagus-and-prosciutto-bundles-recipe/

Very similar recipe. I have neither brie nor prosciutto on hand though. I think this type of pastry will be nice for a light lunch. For me, it would be too much as an appetizer.

 

AlaMoi

AlaMoi

Posted
Posted

that recipe and many similar are just fine - many 'fillings' will work.

the one area I'm careful about is the asparagus spears.  the lower / stalk ends can be tough / hard - and when the guest tries to cut into the dish, the effort often 'destroys' the careful construction.  'woody ends' are a definite no-no for asparagus wrapped spears....

 

unless the stalk are extremely tender, I like to steam cook the spears 4-6 minutes rather than relying on the oven bake to cook them tender.

 

........and if that does not "work as expected" - serve with very sharp steak knives . . .

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Alex

Alex

Posted
Posted

Dijon

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MaryIsobel

MaryIsobel

Posted
  • Topic Starter
Posted
7 hours ago, Alex said:

Dijon

Thanks, that was what I was leaning toward. Just a light smear I think.

 

MaryIsobel

MaryIsobel

Posted
  • Topic Starter
Posted
7 hours ago, AlaMoi said:

that recipe and many similar are just fine - many 'fillings' will work.

the one area I'm careful about is the asparagus spears.  the lower / stalk ends can be tough / hard - and when the guest tries to cut into the dish, the effort often 'destroys' the careful construction.  'woody ends' are a definite no-no for asparagus wrapped spears....

 

unless the stalk are extremely tender, I like to steam cook the spears 4-6 minutes rather than relying on the oven bake to cook them tender.

 

........and if that does not "work as expected" - serve with very sharp steak knives . . .

The asparagus that I could buy today are quite thick. I'm happy because I think they are tastier than the skinny stalks. My MO is to peel the bottom third or so and then cut them in half long ways and treat them as thin ones.

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AlaMoi

AlaMoi

Posted
Posted
13 hours ago, MaryIsobel said:

The asparagus that I could buy today are quite thick. I'm happy because I think they are tastier than the skinny stalks. My MO is to peel the bottom third or so and then cut them in half long ways and treat them as thin ones.

 

veddy interestink . . . 

I've done the peeling thing - semi-success(i) depending on stalk . . .

 

do you split the entire 'tip to stalk-end' in half - or just the stalk portion?

(creating a Y-shaped tip&stalk thingie?)

 

I have a couple favs that do best with trimmed tips - I save the stalks for 'other' ala soup kinds of stuff....

the tips are rarely anything but super-tender - stalks can run to other descriptions . . .

MaryIsobel

MaryIsobel

Posted
  • Topic Starter
Posted
16 hours ago, MaryIsobel said:

The asparagus that I could buy today are quite thick. I'm happy because I think they are tastier than the skinny stalks. My MO is to peel the bottom third or so and then cut them in half long ways and treat them as thin ones.

I was quite pleased with this recipe. I ended up just blanching the asparagus and the were cooked perfectly after the 20 minute back. I added a smear of dijon on the ham and sprinkled the cheese with fresh thyme and chives. They went together in about 15 minutes and were really tasty. Served with an orange/arugula and pickled onion salad. Didn't think to take a picture of them plated.

https://www.bbcgoodfood.com/recipes/creamy-asparagus-puffs

Lunch 1.jpg

lunch 2.jpg

  • Like 5
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TdeV

TdeV

Posted
Posted

@MaryIsobel, those look delish! Is each puff a .25 of a sheet of puff pastry? *

 

* I can't view the source without allowing download of various things. So I can't view the source.

MaryIsobel

MaryIsobel

Posted
  • Topic Starter
Posted
2 hours ago, TdeV said:

@MaryIsobel, those look delish! Is each puff a .25 of a sheet of puff pastry? *

 

* I can't view the source without allowing download of various things. So I can't view the source.

Yes, 1 sheet of puff pastry rolled into a 12" square and cut into four 6"x6" squares. 

  • Thanks 1
MaryIsobel

MaryIsobel

Posted
  • Topic Starter
Posted
34 minutes ago, blue_dolphin said:

Those look really good!  Reminds to make asparagus wrapped in phyllo while the local stuff is still available. 

Yes, those are a great nibble with drinks.

 

  • Like 1
TicTac

TicTac

Posted
Posted

Late to the party, I would have suggested (and still do) a mix of both Dijon and Grainy (love combining mustards!!!)

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