Asparagus and Walnut Puffs

Asparagus and Walnut Puffs

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 ricotta cheese, fat-free
  • 1 cup Parmesan cheese, finely grated
  • 3 tablespoons basil, fresh, finely chopped or 1/2 teaspoon dried basil
  • 3/4 cup California walnuts, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 16-24 asparagus spears (2 or 3 per puff, depending on size)*
  • 2 tablespoons walnut oil


  1. Preheat oven to 375° F. Line a large baking sheet with parchment paper or a baking mat.
  2. Fold pastry into a 10 x 4-inch rectangle about 1/4-inch thick. Cut into six 5 x 1 1/3-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 border 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.