Milles-Feuilles Asparagus

I am learning great things from Chef Bernard Chirent. A couple of days ago, he gave another cooking class at Plate It Up! and once again I learned to make some magnificent dishes that are easy to prepare.

Milles-Feuilles is French, meaning “thousand leaves” – referring to the many many layers of dough and butter in puff pastry. The puff pastry used here was simply purchased from the local supermarket. Believe me, it doesn’t get much simpler than this and the presentation and flavor are impressive.

Milles-Feuilles Asparagus

1 sheet of puff pastry
1 bunch asparagus
1 stick butter
2 tablespoons cream
1 cup white wine
curry

Cut the puff pastry into 1-1/2inch x 3-inch rectangles and bake it according to the directions on the package – or about 425F until puffed and golden.

Saute the asparagus for 2-3 minutes in hot olive oil.

In a small saucepan over medium-high heat, reduce the wine until there is only 1-2 tablespoons left. Add the cream. Then add the butter a bit at a time, whisking furiously. Add just enough curry so that you can barely taste it – Don’t add so much that the curry overpowers the other flavors.

Pull each puff pastry apart. Place the lower half on a plate. Pile a few asparagus spear on it, pour a little of the sauce over the asparagus, then place the top half of the puff pastry back on. Serve.

I learned to prepare several other dishes as well, including the most scrumptious Lemon Curd, but those will have to wait for another time.