Asparagus Soup and Puff Pastry Appetizer

Elegant Asparagus Puff Pastry Appetizer

Preheat the oven to 400°F

About 40 asparagus spears (2 lbs.) best to use pencil size

1 package puff pastry, defrosted in the fridge for 24 hours

Olive oil in a spray bottle, or a few tablespoons in a small bowl to apply with a brush

1/4 cup finely grated Parmesan


Rinse the asparagus and pat them dry. Snap the woody bottom off of each one (it will snap naturally when you bend the bottom) and discard.

Unwrap the puff pastry and unfold each sheet. If the pastry refuses to unroll, grab a rolling pin and flatten the dough into a rectangle measuring about 10 x 12â?³.

Cut the pastry into strips that are about 1/4-inch thick and 10 inches long. Fasten the strip of dough at the base of an asparagus spear by winding it all the way around. Then spiral the dough attractively around the spear until you reach the top.

Place the asparagus on a parchment-lined baking sheet with the loose end at the bottom. Repeat with the remaining vegetables, leaving about an inch between them on the tray. Spray or brush with olive oil, then sprinkle lightly with both salt and Parmesan. Bake for 15-20 minutes, until the asparagus are wrinkled and browned and the pastry is golden. Serve warm or within 2 hours of making them.

Heart Healthy Cream of ANY vegetable soup

1 lb. of your favorite vegetable - Asparagus, Broccoli, Carrots, Corn, Tomato, Cauliflower etcâ?¦

Olive Oil

1 Can 14.5 low sodium chicken broth

Two Cloves of Garlic or to taste

¼ c. Shallot or onion â??

One can of nonfat evaporated milk

Salt and Pepper

Chopped up garlic and onion and sauté in a small amount of olive oil

Add vegetables and sauté for a few minutes to enhance flavor

Add chicken broth and simmer until vegetables are very tender

Transfer to blender and blend thoroughly (be careful of hot liquid expanding)

Slowly add nonfat evaporated milk

Return to pan and heat through