The ingredient list: puff pastry, fresh asparagus, and parmesan cheese.
Only three ingredients (and I did add a little salt and pepper as I think many times recipe authors just assume you know to add that at will). The recipe is simple, just cut the puff pastry to fit the asparagus spears, place the spears on the pastry, top with some freshly shaved parmesan cheese (and I sprinkled on a little salt and pepper), place in oven to bake, and serve.
Two notes: these are best fresh from the oven as the puff pastry does not rewarm well, and the second note, when I placed the asparagus spears on the pastry, I alternated the spears so that if I wanted to divide one of the little pastries in half, the person would get a couple of tops and a couple of bottoms, not just all tops or all bottoms. That worked nicely.
We liked these and I would make them again as they are extremely easy to assemble, bake, and serve. Delicious!
Wonder what the others thought? Gaye's post on this is here. Margaret and Chaya each had majorly busy lives this week, so they will join in again next week. Next week we are making Gaye's choice, Indian Lamb Curry found on page 100 of Modern Classics I. Join us and leave a link to your post, no commitment required.