| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables, Grains |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Frozen puff pastry; thawed |
|
|
An egg wash made by beating 1 large egg |
|
|
; yolk with 2 teaspoons water |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Water |
| 2/3 |
c |
Chicken broth |
| 1 1/2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Scotch or medium-dry Sherry |
| 2 |
ts |
Sugar |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Fermented black beans; (available at |
|
|
; Oriental markets |
|
|
; and specialty foods |
|
|
; shops), rinsed well |
|
|
; and drained |
| 2 |
tb |
Fine julienne strips of orange zest |
| 1 1/2 |
tb |
Minced peeled fresh gingerroot |
| 1 |
tb |
Minced garlic |
| 1 1/2 |
lb |
Asparagus; trimmed and peeled |
INSTRUCTIONS
FOR THE PASTRY RECTANGLES
FOR THE SAUCE
Make the pastry rectangles:
Roll out the pastry 1/8 inch thick on a lightly floured surface, cut
out six 5- by 2-inch rectangles, and transfer them to a dampened
baking sheet. Brush the tops of the rectangles with some of the egg
wash, being careful not to let the egg wash drip down the sides,
score them in a crosshatch pattern with the back of a paring knife,
and brush them again with some to the remaining egg wash. Bake the
rectangles in the upper third of a preheated 400F. oven for 12 to 15
minutes, or until they are puffed and golden, transfer them with a
spatula to racks, and let them cool. The pastry rectangles may be
made 1 day in advance, kept in an airtight container at room
temperature, and reheated. Halve the rectangles horizontally with a
serrated knife and with a fork pull out carefully any uncooked dough.
Make the sauce:
In a small bowl dissolve the cornstarch in the water and stir in the
broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan
heat the oil over moderately high heat until it is hot but not
smoking and in it stir-fry the beans, the zest, the gingerroot, and
the garlic for 1 minute, or until the mixture is very fragrant. Stir
the broth mixture and add it to the bean mixture. Bring the sauce to
a boil, stirring, simmer it for 2 minutes, and keep it warm. The
sauce may be made 1 day in advance, kept covered and chilled, and
reheated.
In a large deep skillet of boiling salted water cook the asparagus
for 3 to 5 minutes, or until the stalks are just tender but not limp,
and drain it well. Arrange the bottom half of each pastry rectangle
on a plate and divide the asparagus among the pastries. Spoon the
sauce over the asparagus and around the pastries on each plate and
top the asparagus with the top halves of the pastries.
Serves 6 as a first course.
Gourmet April 1992
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