← Back to Search Results
baking, poaching, sauteeing
Puff Pastry with Asparagus and Mushrooms Recipe-1729

Photo by: Tom Eckerle
Comments: 0


Yield: Serves 4


  • ½ pound homemade puff pastry, or 1 defrosted frozen puff pastry sheet (see Note)
  • 1 egg yolk
  • 2 tablespoons unsalted butter
  • ¾ pound medium mushrooms (preferably cremini) sliced 1/8-inch thick
  • Salt and freshly ground black pepper, to taste
  • 16 to 24 asparagus stalks, trimmed and peeled into 6-inch spears

For the Sauce:

  • ½ cup dry white wine
  • ½ cup fresh orange juice
  • 1 tablespoon raspberry or other fruit-flavored vinegar
  • 12 tablespoons (1½ sticks) unsalted butter, chilled and cut into bits
  • 1 tablespoon meat or chicken demi-glace (optional)


Preheat the oven to 375°F. Line a 12 x 18-inch baking sheet with parchment paper and sprinkle with water.

On a lightly floured surface, roll out the pastry into a 14 x 5-inch rectangle 1/8-inch thick. Cut the pastry into 4 rectangles. Place them on the prepared sheet about 1½ inches apart to allow for expansion during baking. Cover with plastic wrap and refrigerate for 20 minutes, or until chilled.

Beat the egg yolk with 2 tablespoons cold water. Brush the tops of the chilled pastry lightly with the egg wash. Bake for 20 minutes, or until puffed and golden.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring from time to time, just until the mushrooms give off their liquid, about 5 minutes. Pour off the cooking liquid into a saucepan. Keep the mushrooms warm. Cook the liquid over low heat until reduced to about 1 tablespoon. Set aside.

In a medium saucepan of lightly salted simmering water, poach the asparagus for 5 to 7 minutes, or until crisp-tender. Drain and keep warm.

Prepare the sauce: Place the wine, orange juice, and vinegar in a small nonreactive heavy saucepan over medium heat and slowly bring to a simmer. Continue to simmer until the mixture is syrupy and reduced to about 2 tablespoons. Remove the pan from the heat and whisk in about 2 tablespoons of the butter pieces. Return to low heat, and whisking constantly, add the remaining butter piece by piece. Whisk in the reduced mushroom liquid and optional demi-glace. Set aside on the warm side of the stove.

Using a serrated knife, carefully slice each pastry in half lengthwise. Place each bottom slice on an individual warm plate. Divide the mushrooms over each, then add the asparagus spears. Coat the asparagus with the sauce. Place the top pastry over the asparagus and serve immediately.


Excellent quality frozen puff pastry is available at specialty food stores and supermarkets.

© 1997 Christopher Idone

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and using 16 asparagus spears, but does not include optional demi-glace.


Nutritional Information

Nutrients per serving (% daily value)

739kcal (37%)
44mg (4%)
5mg (9%)
380mcg RAE (13%)
159mg (53%)
447mg (19%)
31g (157%)
63g (98%)
3mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
desserts-4-today Desserts 4 Today
by Abby Dodge
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mexican-everyday Mexican Everyday
by Rick Bayless
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
big-fat-cookies Big Fat Cookies
by Elinor Klivans
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-masala American Masala
by Suvir Saran
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?