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Asparagus Pâte Feuilletée with Scallions and Goat’s Feta Cheese


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Asparagus Pâte Feuilletée with Scallions and Goat’s Feta Cheese


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Asparagus Pâte Feuilletée with Scallions and Goat’s Feta Cheese


  • Ready Time : 0 min



  • 1 sheet of puff pastry
  • 1 bunch of asparagus (about 1lb), bottoms removed
  • 1 bunch of scallions, thinly sliced
  • 1 garlic clove, thinly sliced
  • Olive oil
  • Kosher salt
  • Black pepper
  • 1 teaspoon of herbes de provence
  • 3 tablespoons goat’s feta cheese


Preheat oven to 400F. Roll out puff pastry on floured surface into an 8 x 12 inch rectangle. Trim uneven edges and lightly fold over sides to make a 1-inch border. Lightly press the middle in with your fingers. Bake until lightly golden, about 15 minutes.

In a bowl, mix the asparagus, scallions, olive oil, and spices.

Heat a grill pan on medium heat with a drizzle of olive oil. Sautee the garlic until it browns slightly, and add the asparagus mixture. Let it cook through, about 5-7 minutes.

Remove pastry from oven and lay asparagus spears crosswise, alternating sides into the hollow middle. Bake another 5-10 mins.

Coarsely sprinkle feta cheese on top while still hot. Garnish with thinly sliced lemon strips.

About Sina Mizrahi


Sina Mizrahi is a full time wife and mother living in California. Visit her blog at www.thekosherspoon.com where she shares her kitchen concoctions and experiments.




5 Responses to Asparagus Pâte Feuilletée with Scallions and Goat’s Feta Cheese

  1. I am always looking for new ways to use asparagus in the Spring and this was perfect. Easy to make and was even good with out the feta cheese if you wanted to serve with a meat meal.

  2. avatar says: Gail Hay

    In the ingredients, what does it mean: herbes de provence?

    • avatar says: Sina

      Herbes de Provence is a mixture of dried herbs that originated from Provence, France. It’s dried thyme, rosemary, marjoram and oregano. You can mix those up yourself or buy I ready made.

      All the best,

      • avatar says: Gail Hay

        I don’t think I’ll find the mixture on the supermarket shelf in New York (right?)so I’ll make it myself, but how much of each should I use?

        • avatar says: Sina

          You can probably find it easily in NY, but it’s really equal parts of each spice, ex. 2 tablespoons of each mixed together.

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