Asparagus and cheese puffs

An attractive and delicious savoury treat!

These tasty little bites are perfect for brunch or as a cocktail snack. They can be assembled and refrigerated up to 6 hours before baking and can be enjoyed warm or at room temperature. I used chive blossoms to garnish them for the photo below but you can use your favourite minced herbs or small microgreens if you prefer.

Ingredients

• 9 stalks asparagus, trimmed to 5 inches (12.5 cm)
• 1/3 cup (85 g) mayonnaise
• 2 tablespoons (28 g) Dijon
• 1/3 cup (80 g) each grated mozzarella and Swiss cheese
• 2 tablespoons (12 g) minced chives or green onions
• Pinch each salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed but still cold
• Flour, for dusting
• 1 egg yolk, beaten
• Fresh minced herbs or microgreens, to garnish

Method

• If baking immediately, preheat the oven to 400F.
• In a pot large enough to hold the asparagus in one layer, bring 2 inches (5 cm) of water to a boil. Remove pot from heat; add asparagus and cover pot. Set a timer for 4 minutes.
• While asparagus is blanching, blend the mayonnaise and Dijon together in a bowl.
• Place cheeses, chives, salt and pepper in a medium bowl. Add half the mayonnaise mixture and stir to blend well. Refrigerate and reserve remaining mayonnaise mixture for a dipping sauce.
• After 4 minutes, check the thickest asparagus stalk with the tip of a sharp knife. It should be slightly tender but not soft. If necessary, leave in the pot for 1 minute more, then drain asparagus and plunge into an ice water bath. Leave for 2 minutes then dry stalks on a clean kitchen towel.
• Unroll the puff pastry and place it on a lightly floured piece of parchment paper. Lightly dust the top of the pastry with flour then lay another piece of parchment paper on top. Gently roll the pastry out to a 11 x 11 inch (27.5 x 27.5 cm) square. Remove and discard the top sheet of parchment. Trim the edges to form a neat square of pastry.
• Cut the pastry into 9 squares, each 3 1/2 x 3 1/2 inches (9 x 9 cm). Pick up the parchment paper and transfer it and the pastry squares to a large baking tray.
• Place a scant tablespoon of the cheese mixture in the centre of each pastry square, along the diagonal. Lay one piece of asparagus on top.
• With your fingertip, brush a little of the beaten egg on the corner of the pastry facing away from you. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press gently to seal.
• Repeat with remaining pastry squares then position about 2 inches (5 cm) apart on the parchment-lined baking tray. Brush the tops with the remaining egg yolk. At this point the unbaked puffs can be covered and refrigerated for up to 8 hours.
• Bake in preheated oven for 12 – 14 minutes, until puffed and golden brown. Garnish with herbs or microgreens and serve with dipping sauce.

Make 9 puffs; recipe can easily be multiplied.