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Ingredientes
- 1/2 lb frzn puff pastry thawed an egg wash made by beating 1 large egg yolk with 2 tsp. water
- 1 Tbsp. cornstarch
- 1/3 c. water
- 2/3 c. chicken broth
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. Scotch or possibly medium-dry Sherry
- 2 tsp sugar
- 1 Tbsp. vegetable oil
- 1 Tbsp. fermented black beans (available at Oriental markets and specialty foods shops), rinsed well and liquid removed
- 2 Tbsp. fine julienne strips of orange zest
- 1 1/2 Tbsp. chopped peeled fresh gingerroot
- 1 Tbsp. chopped garlic
- 1 1/2 lb asparagus trimmed and peeled
Direcciones
- Make the pastry rectangles:Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet.
- Brush the tops of the rectangles with some of the egg wash, being careful
- not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to
- the remaining egg wash. Bake the rectangles in the upper third of a preheated 400F. oven for 12 to 15 min, or possibly till they are puffed and golden brown, transfer them with a spatula to racks, and let them cold. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
- Make the sauce:In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat
- the oil over moderately high heat till it is warm but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or possibly till the mix is very fragrant. Stir the broth mix and add in it to the bean mix. Bring the sauce to a boil, stirring, simmer it for 2 min, and keep it hot. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
- In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 min, or possibly till the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with
- the top halves of the pastries.
- Serves 6 as a first course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 926g | |
| Calories 1605 | |
| Calories from Fat 904 | 56% |
| Total Fat 100.75g | 126% |
| Saturated Fat 23.1g | 92% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2181mg | 91% |
| Potassium 1129mg | 32% |
| Total Carbs 140.31g | 37% |
| Dietary Fiber 13.5g | 45% |
| Sugars 17.97g | 12% |
| Protein 28.4g | 45% |
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