Asparagus & Parmigiano Reggiano Cheese Puffs
Asparagus & Parmigiano Reggiano Cheese Puffs
  • CourseAppetizer
  • Annas ProductVegetable Products & Spreads
  • 125grams Anna’s Country Kitchen Green Asparagus Spears, Drained
  • 3/4cup Italissima Parmigiano Reggiano, Grated
  • 3/4cup Milk
  • 5tbsp Unsalted Butter, Diced
  • 3/4cup All-Purpose Flour
  • 1/2tsp Salt
  • 1/4tsp Cayenne Pepper
  • 3cup Eggs, Room temperature
  • 1/2cup Gruyere Cheese, Shredded
  1. Cut off the stem ends from the asparagus and discard. Cut the spears on a diagonal into ¼ inch pieces. Set aside. In a heavy saucepan, combine the milk and butter and bring to a boil over medium heat. Sift together flour, salt, and cayenne pepper together into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat the mixture vigorously until the mixture thickens and pulls away from the sides of the pan, about a minute. Transfer to bowl. Add the eggs, one at a time, beating well after each egg. Let cool for 10 minutes. Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly butter the paper. Add the asparagus, Parmigiano, and Gruyere to the cooled dough and stir to combine. Using a teaspoon, scoop rounded spoonfuls of dough and place on the baking sheet. Space each round about one inch apart. Bake for 20-25 minutes until golden brown. Remove from the oven, transfer to a serving plate and serve.