Name: Asparagus and Walnut Puffs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 sheet puff pastry (9- to 10-inches square and ¼-inch thick, thawed); 1 cup fat-free ricotta cheese; 1 cup finely grated Parmesan cheese; 3 tablespoons finely chopped fresh basil (or ½ teaspoon dried basil); ¾ cup finely chopped walnuts; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 16 to 24 asparagus spears (2 or 3 per puff, depending on size*); 2 tablespoons walnut oil

Asparagus and Walnut Puffs

For canapé-sized appetizers, cut each cooked asparagus and walnut puff in half.

Asparagus and Walnut Puffs

For canapé-sized appetizers, cut each cooked asparagus and walnut puff in half.

Prep Time 20

Cook Time 15

Total Time 35

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Servings

Ingredients

1 sheet puff pastry 9- to 10-inches square and ¼-inch thick, thawed
1 cup fat-free ricotta cheese
1 cup finely grated Parmesan cheese
3 tablespoons finely chopped fresh basil or ½ teaspoon dried basil
¾ cup finely chopped walnuts
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
16 to 24 asparagus spears 2 or 3 per puff, depending on size*
2 tablespoons walnut oil

Instructions

Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Roll pastry into a 10- x 4-inch rectangle about ¼-inch thick. Cut into 6, 5- x 2-inch rectangles.
Place rectangles on prepared baking sheet and set aside.
In a medium bowl, mix ricotta, Parmesan, basil, walnuts, salt, and pepper.
Leaving a ½-inch border on each side, spread ⅙ of walnut mixture on each pastry. Place 2 to 3 asparagus spears on each pastry rectangle. *Note: Asparagus thickness will determine how many spears are needed for each pastry.
Bake for 12 to 15 minutes until pastry is puffed and golden and asparagus is soft. Drizzle with walnut oil; serve immediately.
Source: California Walnut Board