Asparagus Puff Pastry Baskets with Parmigiano Cream

Make the Asparagus and Parmigiano Cream

1. Wash and clean the asparagus. Remove the tough ends and peel the stems. Boil the tender stems and tips in lightly salted water for about 10 minutes. Once cooked, drain the asparagus and rinse under cold water to stop the cooking process and keep the asparagus nice and bright green.
2. Set aside a few tips for the final garnish. Place the cooked asparagus in the bowl of a blender. Add 1 tablespoon of EVO oil and blend until creamy.
3. Add grated Parmigiano Reggiano cheese to the creamy asparagus mixture. Mix well and set aside.

Make the Puff Pastry Baskets

1. To make the baskets, first roll out the puff pastry. Then use a round pastry cutter (about 9 cm in diameter) to cut out circles from the dough. Knead the scraps of pastry again and roll out the dough with a rolling pin to make more circles.
2. Place each circle of dough in the molds. If the molds are not non-stick, lightly grease them. Then place a small piece of baking paper in each basket.
3. Next place small ceramic weights (or dried chickpeas) on top of the baking paper. Note: This step prevents the bottom of the basket from puffing up during baking and allows more room for the filling.
4. Bake in a preheated oven at 390°F (200°C) for about 8-10 minutes, until the baskets are well puffed and golden brown. Remove from the oven and allow to cool slightly before removing the baking paper and weights.
5. Take the cream of asparagus and the Parmigiano Reggiano that you have set aside. Mix well. Use a teaspoon to fill the pastry baskets. Decorate each basket with an asparagus tip. Asparagus Puff Pastry Baskets with Parmigiano Cream are Ready! Serve them with an aperitif or as an appetizer.