Makes 20 hors d'ouevres
- 1 recipe Pate Brise
- 2 large egg yolks, lightly beaten with 2 tablespoons cold water
- 5 ounces (1 3/4 cups packed) Parmigiano-Reggiano, finely grated
- 28 (3/4-inch thick) asparagus stalks (2 pounds) trimmed to 6-inch lengths and tips reserved if desired
- 3 tablespoons white or black truffle oil, optional
- Roll out dough into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
- Brush rectangles with some egg wash and sprinkle each evenly with 1 packed tablespoon cheese, leaving a 1/2-inch border on long sides. Lay an asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus. Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls until pastry is firm, at least 15 minutes.
- Preheat oven to 400°F. Bake rolls in batches in middle of oven until puffed and golden, about 16 minutes. Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half. Stand asparagus rolls on end, 2 by 2 on platters, and drizzle each with 1 drop of truffle oil (if using). Serve warm.
Note: Unbaked asparagus rolls can be chilled, loosely covered with plastic wrap, up to 1 day. Asparagus rolls can be baked (but not cut) 4 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 8 to 10 minutes.
>>This recipe appears in
Episode #318.
>> For additional recipes and more, visit
www.ming.com
