Ingredients: |
Ingredients: Commercial Puff Pastry
cream horn molds
1# fresh asparagus, tough ends removed & pared
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4 tablespoons butter, melted, divided
1 shallot, minced
1 cup orange juice
3 tablespoons white wine vinegar
1/4 cup heavy cream
1 tablespoons fresh tarragon, minced
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Directions: |
Directions:1. Wrap molds tightly with aluminum foil. Spray cones with cooking spray. Line baking sheet with parchment paper.
2. Pastry Shells; Lightly flour your work surface. Place on pastry sheet. Roll dough to a 10" square. Using the indentations on the pastry cut 3 strips lengthwise. Then cut each strip into 4 equal pieces. You should have 12 strips.
3. Press 2 strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, overlapping slightly. Spray the cone with non-stick spray and sprinkle with sugar. Lay wrapped cone on baking sheet with end tucked in. Refrigerate until ready to use.
4. Preheat oven to 375 degrees. Bake pastry for 15 minutes or until golden brown. Remove Pastry from shells
5. Asparagus; Steam asparagus for 4 minutes. Place in ice bath to stop the cooking. Drain & Dry.
6. Orange Tarragon Sauce; Place heavy saucepan over medium-high heat. Melt 2 tablespoons butter, add the shallots and cook until translucent. Add the orange juice and vinegar, increase heat and bring to a boil. Cook until reduced to 3/4 cup. Add the cream, boil and reduce until slightly thickened. Whisk in remaining butter, tarragon and season with salt and freshly ground pepper.
7. When ready to serve; Place a ladle full of sauce on serving dish, place cornucopia on sauce. Trim asparagus to the size of the shell, place 4 asparagus in each shell and drizzle with more sauce. Garnish with a sprig of Tarragon. |
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