|Asparagus and Carrot Puffs with Red Pepper Oil|
1/2 package puff pastry
Flour for rolling pastry
1 large bunch fresh green asparagus
2 large carrots
1/2 cup red pepper oil** (or, 4-6 strips of canned roasted red peppers)
Salt & pepper to taste
Heat oven to 375oF. Trim the ends off the asparagus. Peel the carrots and cut lengthwise into strips about the same thickness as the asparagus. Using a pot with a steaming basket, lay the carrots on the bottom, asparagus on top and fill with water so that it touches the bottom of the basket. Steam for approximately 5-7 minutes so that the vegetables are crisp. Remove from heat and set the vegetables aside while you roll out the pastry. On a large board, roll out the pastry into a large oblong about 1/4" thick and cut into 4 equal smaller oblongs. On each one, lay several asparagus and carrots so they hang over the sides. Dribble with the red pepper oil (NOTE: The recipe for this oil is in our First Edition), salt and pepper, then tightly roll up the pastry and nip the ends with your fingers and a little water. Repeat with the rest of the pastry/aspargus. Place them on a large baking sheet lined with parchment paper and bake until the pastry is nicely puffed and browned. Serve as is or as a side dish to any meat, fish or poultry.