Asparagus Puff Pizza Food

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA

Steps:

• 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
• 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
• 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
• 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
• 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

ASPARAGUS PUFF PIZZA

Steps:

• Place asparagus in a steamer basket over 1 in. of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. , Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top. In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. , Bake at 450° for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS PUFF-PASTRY PIZZA

Steps:

• Pre-heat oven to 425F. Snap off ends of asparagus where stalks break easily and peel stalks if desired. Cut off asparagus tips. Cut stalks into thin slices on the diagonal. Chop onion. Melt butter in frying pan over medium heat and saute onions until soft and translucent, about 5 minutes. Add all the asparagus, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until almost tender, about 5 minutes. Taste and adjust salt and pepper if needed. On a lightly floured surface, roll out puff pastry to a 10" X 12" rectangle. Put on an ungreased baking sheet and prick with a fork every 1/2". Bake until golden, 8 to 10 minutes. Grate cheese. Top pastry with asparagus and onion mixture then top with grated cheese. Return to oven and bake until cheese melts, 5 to 10 minutes. Cut into 3" squares and serve immediately.

PUFF PASTRY PIZZAS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

ASPARAGUS PUFF PIZZA

Steps:

• Place asparagus in a steamer basket over 1 in of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top.
• In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. Bake at 450 degrees F for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY

Steps:

• Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
• Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
• Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
• When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
• Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES

Steps:

• Preheat oven to 425°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
• Toss asparagus in olive oil and season with salt and pepper.
• To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
• Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired.
• Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

ASPARAGUS AND GRUYèRE TART

Steps:

• Make crust:
• Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
• Prepare filling while shell cools:
• Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
• Top filling and bake tart:
• Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
• Bake tart in middle of oven until custard is set, about 20 minutes.
• Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
• Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.