Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, April 13, 2009

Asparagus in Puff Pastry

A great entree for a spring luncheon is this easy dish that is long on elegant presentation. From one of Carolyne Roehm's seasonal books Spring. It is very easy to prepare and got rave reviews both in how it looked and how it tasted. In fact, my guests said that they would eat it all over again in May!For this dish, you need one sheet of thawed puff pastry. Carolyne's recipe called for cutting it in six pieces but I chose to cut it in fourths. After it is placed on the baking sheet, use a sharp knife to make diagonal cuts on the pastry. Bake according to package directions.

I found that since I had fat spears that I needed six per serving. I cut it so that the tops and some of the bottoms would peek out of the pastry. I briefly boiled, then chilled in cold water to set the color.

For the lemon butter sauce, you need the juice of 1 lemon and 2 sticks of butter. Put the juice in a saucepan and heat, add butter and slowly melt stirring occasionally until the mixture is thick and creamy.

To assemble, cut the puff pastry in half. Put a nice spoonful of the lemon butter sauce on a plate. Put the bottom half of the pastry on top of the lemon butter sauce. Top with asparagus and put the top half of the pastry on top.


Mary Bergfeld said...

This looks gorgeous. I'll wager it was delicious.

Nancy Yoakum said...

Only 2 sticks of butter? Sounds like a recipe right up my and Paula Deen's alley! We made Hollandaise sauce for our asparagus on Easter which was delicious. Now I'm craving Eggs Benedict...maybe for the Sunday as a special breakfast treat!

Andrea at Opulent Cottage said...

Thank you for visiting me! I'm enjoying seeing your beautiful home. I love to cook also, and your food and tablescapes are so lovely. Cheers, Andrea

Elizabeth and Gary said...

Hi Martha,
What a lovely surprise visit from you, thank you for stopping by. I love your blog, I just spent an hour reading through your postings!. Martha your blue dishes are so beautiful and your cooking is amazing, the fresh flowers from your garden are gorgeous and the way you put everything so perfectly together truly amazes me!
I am adding you to my favorites if that's o.k. with you.
Enjoy your day,

The Norwegian said...

What an inspiring asparagus dish.
Read through your recent posts and just loved the lamb you prepared- the Ina Garten marinade of dijon rosemary surely delicious.
Loved the hot crossed buns shown - I grew up with them, had a Mom who insisted on these - and from a fine bakery. Love tradition - important in these fast moving times.

SavoringTime in the Kitchen said...

What a delightful recipe and so pretty! Thank you!

Lyndas recipe box said...

This looks delicious and easy! I'm looking for other ways to serve asparagus, so this is perfect!

La Cuisine d'Helene said...

What a delicious way to serve asparagus.

Sam Hoffer / My Carolina Kitchen said...

Your asparagus in puff pastry is gorgeous. Looks easy too. I'm always looking for new ways to serve asparagus.

flmom said...

YUM! I love, love, love asparagus!