Asparagus Puff Pastry Baskets with Parmigiano Cream are super easy to make and taste amazing! These baskets are perfect for a light lunch, an appetizer or a standing buffet. You can enjoy them lukewarm right out of the oven, but they are also excellent served cold.
This appetizer recipe is really easy to make. Especially if you use store-bought puff pastry. If you feel daring, try making your own with my simplified quick puff pastry recipe.Asparagus season is always exciting, and I suggest a new way to enjoy this highly seasonal spring vegetable.
First, I'll tell you how to bake the crispy puff pastry baskets. Then you have to cook the asparagus and make a cream with them. Finally, add grated Parmigiano-Reggiano cheese and fill the baskets. That's it!
Asparagus and Parmigiano are a classic and really great combination!
Try this amazing recipe for Asparagus Puff Pastry Baskets! Serve with tomato bruschetta and a fresh Italian rice salad or cold caprese pasta. Your Italian spring lunch will be perfect!
Ingredients
Prep Time: 15 min | Cook Time: 20 min | Serving: 6
- 1 puff pastry sheet of about 230 grams (8 ounces)
- 300 g (10 oz) of asparagus
- 100 g (~1 cup) of grated Parmigiano Reggiano cheese
- 1 tablespoon of erxtra virgin olive oil
Kitchen Tools and Equipment
- You'll need a blender or an immersion blender to make the asparagus cream.
- Use a round pastry cutter about 9 cm (3.5 inch) in diameter to cut the puff pastry.
- Small ceramic beans are also very useful for baking the puff pastry baskets. You will need them to keep the puff pastry from puffing up during baking.
- A muffin mold or one-portion ceramic baking dish can help you bake the puff pastry baskets and give them the right shape.
Instructions
Make Asparagus and Parmigiano Reggiano Cream
Step 1) - Wash and clean the asparagus. Remove the tough ends and peel the stems. Boil the tender stems and tips in lightly salted water for about 10 minutes. Once cooked, drain the asparagus and rinse under cold water to stop the cooking process and keep the asparagus nice and bright green.
Step 2) - Set aside a few tips for the final garnish. Place the cooked asparagus in the bowl of a blender. Add 1 tablespoon of EVO oil and blend until creamy.
Step 3) - Add grated Parmigiano Reggiano cheese to the creamy asparagus mixture. Mix well and set aside.
Make the Puff Pastry Baskets
Step 1) - To make the baskets, first roll out the puff pastry. Then use a round pastry cutter (about 9 cm in diameter) to cut out circles from the dough. Knead the scraps of pastry again and roll out the dough with a rolling pin to make more circles.
Step 2) - Place each circle of dough in the molds. If the molds are not non-stick, lightly grease them. Then place a small piece of baking paper in each basket.
Step 3) - Next place small ceramic weights (or dried chickpeas) on top of the baking paper.
Note: This step prevents the bottom of the basket from puffing up during baking and allows more room for the filling.
Bake in a preheated oven at 390°F (200°C) for about 8-10 minutes, until the baskets are well puffed and golden brown. Remove from the oven and allow to cool slightly before removing the baking paper and weights.
Step 4) - Take the cream of asparagus and the Parmigiano Reggiano that you have set aside. Mix well. Use a teaspoon to fill the pastry baskets. Decorate each basket with an asparagus tip. Asparagus Puff Pastry Baskets with Parmigiano Cream are Ready! Serve them with an aperitif or as an appetizer.
YOU MUST ALSO TRY:
- Asparagus Milanese | Asparagus and Eggs Recipe
- Asparagus Risotto Recipe | Risotto agli Asparagi
- Baked Frittata with Asparagus and Parmigiano
- Asparagus and Ricotta Tart
Storage
You can store puff pastry baskets (when empty) for two days at room temperature in a closed container. To preserve their fragrance, I recommend placing the baskets in the container when they are well chilled.
This way, you can prepare the baskets in advance and fill them when it's time to serve.
On the other hand, if you have already filled the baskets (for example, if they are leftovers), I recommend keeping them in the refrigerator covered with cling film for up to a day. Of course, the fragrance of the puff pastry will not be at its peak.
Variations
As you can easily guess, this recipe lends itself to countless variations, depending on the season, your tastes, and the ingredients you have on hand.
Once you have made the puff pastry baskets, you can fill them to your liking.
- SWEET BASKETS: Given the neutral taste of puff pastry, you can also make sweet baskets, maybe with classic crema pasticcera and a strawberry for decoration.
- OTHER VEGETABLES: Instead of asparagus and with the same procedure, I suggest you use peas or zucchini. Both go well with Parmigiano Reggiano cheese.
- WITH SHRIMP: You can add a boiled shrimp to the asparagus tip as a garnish for a seafood hors d'oeuvre. Besides tasting very good, the color will also be appealing.
- WITH SAUCE: To the cream of asparagus and parmigiano reggiano, you can also add diced pancetta or ham, toasted in a pan. This will add more flavor and a touch of crunch.
- OTHER CHEESES: For a milder, creamier flavor, mix the Parmigiano cheese with two tablespoons of fresh ricotta or mascarpone.
Recipe Card
Asparagus Puff Pastry Baskets with Parmigiano Cream
Ingredients
- 1 puff pastry sheet of about 230 grams - 8 ounces
- 300 g asparagus - 10 oz
- 100 g grated Parmigiano Reggiano - ~1 cup
- 1 tablespoon extra virgin olive oil
Instructions
Make the Asparagus and Parmigiano Cream
- Wash and clean the asparagus. Remove the tough ends and peel the stems. Boil the tender stems and tips in lightly salted water for about 10 minutes. Once cooked, drain the asparagus and rinse under cold water to stop the cooking process and keep the asparagus nice and bright green.
- Set aside a few tips for the final garnish. Place the cooked asparagus in the bowl of a blender. Add 1 tablespoon of EVO oil and blend until creamy.
- Add grated Parmigiano Reggiano cheese to the creamy asparagus mixture. Mix well and set aside.
Make the Puff Pastry Baskets
- To make the baskets, first roll out the puff pastry. Then use a round pastry cutter (about 9 cm in diameter) to cut out circles from the dough. Knead the scraps of pastry again and roll out the dough with a rolling pin to make more circles.
- Place each circle of dough in the molds. If the molds are not non-stick, lightly grease them. Then place a small piece of baking paper in each basket.
- Next place small ceramic weights (or dried chickpeas) on top of the baking paper. Note: This step prevents the bottom of the basket from puffing up during baking and allows more room for the filling.
- Bake in a preheated oven at 390°F (200°C) for about 8-10 minutes, until the baskets are well puffed and golden brown. Remove from the oven and allow to cool slightly before removing the baking paper and weights.
- Take the cream of asparagus and the Parmigiano Reggiano that you have set aside. Mix well. Use a teaspoon to fill the pastry baskets. Decorate each basket with an asparagus tip. Asparagus Puff Pastry Baskets with Parmigiano Cream are Ready! Serve them with an aperitif or as an appetizer.
Leave a Reply