Creamy Asparagus filled Puff Pastry Shells with Chervil

This is a quick and easy elegant holiday meal or first course. It would also be nice for a New Year’s brunch.

Creamy Asparagus filled Puff Pastry Shells with Chervil

Serving Size: 4

Ingredients:

  • 1-2 per person vegan puff pastry shells
  • 2 cans white asparagus pieces
  • 2 cups soy yogurt
  • 1½ teaspoons vegetable bouillon powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon anise powder
  • splash lemon juice
  • salt and white pepper to taste
  • handful fresh chervil

Creamy Asparagus filled Puff Pastry Shells with Chervil

Directions:

  1. Place the soy yogurt in a medium sauce pan.
  2. Add the anise, dry mustard and vegetable bouillon powder.
  3. Add ¼ cup of the liquid from the asparagus pieces.
  4. Stir to mix well, and heat on a low heat to warm.
  5. Add the asparagus pieces.
  6. Add the lemon juice and season with salt and white pepper.
  7. Chop the chervil as a garnish.
  8. Place the pastry shells on individual plates. (Use 1 shell per person as an appetizer, or 2 shells per person as a main meal.
  9. Spoon some of the asparagus mixture in each shell.
  10. Garnish with the chopped chervil.

Notes:

We enjoyed orange glazed Brussels sprouts on the side.



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