Asparagus and Walnut Puffs

Asparagus and Walnut Puffs

Skill Level

Easy

Total Time

Yield

Serves

6

This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Carole Resnick.

  • 1 sheet puff pastry, 9 - 10 inches square and 1/4-inch thick, thawed if frozen
  • 1 cup fat-free ricotta cheese
  • 1 cup finely grated Parmesan cheese
  • 3 tablespoons finely chopped fresh basil or 1/2 teaspoon dried basil
  • 3/4 cup finely chopped California walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 - 24 asparagus spears (2 or 3 per puff, depending on size)*
  • 2 tablespoon walnut oil
  1. Preheat oven to 375? F. Line a large baking sheet with parchment paper or a baking mat.
  2. Roll pastry into a 10 x 4-inch rectangle about 1/4-inch thick. Cut into six (6) 5 x 2-inch rectangles. Place rectangles on prepared baking sheet and set aside.
  3. In a medium bowl combine the ricotta, the Parmesan, the basil, the walnuts, the salt and the pepper. Mix well. Leaving a 1/2-inch boarder on each side spread 1/6 of the walnut mixture on each pastry. Place 2 - 3 asparagus spears on each dressed pastry rectangle (the thickness of the asparagus will determine how many spears are needed for each pastry.).
  4. Bake until pastry is puffed and golden and asparagus is soft, about 12 - 15 minutes. Serve immediately.

TIP: For variety use white asparagus or a combination of green and white.

Calories
330

Total Fat
24

Saturated Fat
4

Monounsaturated Fat
5

Polyunsaturated Fat
14

Trans Fat
0

Cholesterol
11

Sodium
416

Carbohydrates
19

Dietary Fiber
2

Protein
11