Sara Moulton’s Asparagus Parmesan Pastry Rolls

Pate Brise Lemongrass-Crab Quiche Five Spice Apple Pie Foie Gras-Leek Tart Sara Moulton’s Asparagus Parmesan Pastry Rolls WINE NOTES Veuve Clicquot Demi-Sec: The Demi-Sec is a slightly off-dry style of champagne that is full of creamy fruit flavors. Great both as a dessert wine or with spicy Asian cuisine. A great pairing is with the foie tart as the extra body and sweetness help highlight the foie and caramelized leeks. Half bottles of champagne are ideal for small groups as they are more likely to be finished before they go flat. Joseph Voillot Bourgogne Rouge: Burgundy is known for its great villages such as Gevrey Chambertin, Mersault but not all wine makes ‘the cut’ to be labeled from a village. This is usually great wine, if you are buying it from a trusted producer. This particular wine is very fruit forward and full of cherries, rose petals and earthy notes. Great with rich dishes as it is light and refreshing. Machiatto: Italian for an espresso with foam, the addition of a small amount of foamed milk helps smooth out the bitterness while still providing a dose of pure coffee flavor.		Sara Moulton’s Asparagus Parmesan Pastry Rolls Makes 20 hors d'ouevres 1 recipe Master Pate Brisee 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. Cooks' notes: • 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. Click Here for a 'Printer Friendly' Version


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