Ingredients

1 shallot, thinly sliced

1/4 lb. fresh shitake or porcini mushrooms, cut into small chunks

1 bunch baby asparagus (about 20-24), trimmed

1 TBSP unsalted butter

1/4 cup dry red wine

parmesan cheese

1 sheet frozen puff pastry, thawed.

Preparation

  1. Boil or steam asparagus till cooked to taste. Add cold water to stop cooking, drain in colander.
  2. Saute shallots in butter. Add mushrooms, saute until soft. Raise heat slightly, add wine, reduce heat, cook till sauce is reduced. Remove from heat, salt and pepper to taste.
  3. Cut pastry lengthwise along seams into 3 pieces. Do not roll. Cut each section into small rectangles or larger squares as desired. Bake in 375 degree oven till puffed and golden, 8-12 min. Allow to cool, then divide into 2 layers.
  4. When ready to serve put some shallot-mushroom mixture on bottom layer, add a few asparagus spears, sprinkle with parmesan cheese, cover with top layer, and heat in 350 degree oven till warm.