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Asparagus and Walnut Puffs


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Asparagus and Walnut Puffs


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Asparagus and Walnut Puffs


  • Ready Time : 0 min




  • 1 sheet puff pastry, 9 - 10 inches square and 1/4-inch thick, thawed if frozen
  • 1 cup fat-free ricotta cheese
  • 1 cup finely grated Parmesan cheese
  • 3 tablespoons finely chopped fresh basil or 1/2 teaspoon dried basil
  • 3/4 cup finely chopped California walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper
  • 16 - 24 asparagus spears (2 or 3 per puff, depending on size)*
  • 2 tablespoon walnut oil



1 Preheat oven to 375? F. Line a large baking sheet with parchment paper or a baking mat.
2 Roll pastry into a 10 x 4-inch rectangle about 1/4-inch thick. Cut into six (6) 5 x 2-inch rectangles
3 Place rectangles on prepared baking sheet and set aside.
4 Leaving a 1/2-inch boarder on each side spread 1/6 of the walnut mixture on each pastry. Place 2 – 3 asparagus spears on each dressed pastry rectangle (the thickness of the asparagus will determine how many spears are needed for each pastry.).
5 Bake until pastry is puffed and golden and asparagus is soft, about 12 – 15 minutes. Serve immediately.

Source: California Walnut Board

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