When I came across this recipe, from the nice folk at Food Network, I knew it would be just the thing to serve to a couple of friends coming over for a small, socially distanced Saturday evening.
And, I was right, mostly. Even though it needed to be prepped and baked just before serving, it was wicked simple to toss together, and, the the most part, a pretty big (and tasty) hit.
Except…
None of us were too, too impressed with the salami, so, next time (and, heck yeah, there will be a next time) I think I shall keep the asparagus and Mozzarella (I used smoked Mozz), and replace the salami with a nice, zippy dab o’ mustard. This one would, no doubt, work a treat.
The Food Network folk called these asparagus tarts, and yeh, I guess I can see that, but ‘asparagus in puff pastry’ seems much clearer. You do what you like.
INGREDIENTS
•1 large egg
•1 tbsp water
•1 sheet frozen puff pastry, thawed
•Mozzarella cheese*
•12 slices Genoa salami
•12 asparagus spears, trimmed and cut in half
*I used some smoked Mozz I found in the cheese case, but plain would be fine, too, or mebbe try some marinated.
Heat your oven to 400º and whisk the egg together with the water in a small bowl.
Line a baking sheet with parchment paper, unfold the puff pastry sheet onto the paper, and cut into 12 squares.
Note: the Food Network folk wanted me to roll the dough out even thinner than it was so that I could cut it into 16 squares. I had other things to do, and, really, 12 pieces was fine for a small gathering.
Separate the squares on the parchment, and place one thin slice of Mozzarella on the center of each.
Top with a thin slice of salami (or a dab of zippy mustard), and then the two asparagus halves, on the diagonal.
Note: if you really want to keep the salami, mebbe just go ahead and add some of that zippy mustard anyway.
Bring two sides of each pastry square up and over the filling, press lightly, and brush with the egg wash.
Pop into the hot oven and bake for 15 minutes, until the pastry is golden brown.
Serve warm – though I should add that any leftovers, nibbled more or less directly from the fridge, were pretty nice, too.