Puff Pastry Origami Baskets Of Garlic Mushrooms With Aspa

In hard, cold reality, a person rarely seeks divorce for the well-being of the children. What is distressing about this myth is not so much the fallacy of it as its blatant hypocrisy. If people were really concerned for the well-being of their children, I would think they would move heaven and earth to transcend their false dilemma and move in the direction of responsible parenthood. With the use of this myth as a justification for divorce, humankind exposes its capacity for calling good evil and evil good. Here an act of selfishness is painted or portrayed as a noble act of self-sacrifice for the good of the children.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Food networ, Food6	6	Servings

INGREDIENTS

6		20 cm square puff pastry
		Egg yolk mixed with 1tbsp
		milk to glaze
75	g	Butter, unsalted
350	g	Button mushrooms, sliced if
		not tiny
2		Cloves garlic, crushed
1		Heaped tbsp parsley, finely
		chopped
		Salt and pepper
24		Stal asparagus, bottom third
		trimmed away
300		Single cream

INSTRUCTIONS

Preheat the oven to 200C/400F/gas 6.  To make the baskets, brush the
pastry squares on one side with the egg  mixture. Using a sharp knife
make cuts 2.5cm in from the edge of a  square, stopping 3cm short of
two opposing corners. Bring one cut  edge over and place along the
opposite inside corner of the square,  then repeat with the other side.
Brush the unglazed edges with the  egg yolk mixture.  Bake for about 15
minutes or until puffed and golden. Poke the middle  of the baskets
down with the end of a wooden spoon to make plenty of  room for the
filling.  Meanwhile, heat the butter in a wok or frying pan and stir
fry the  mushrooms with the garlic and parsley until tender. Season
with salt  and pepper.  Cut the tips from the asparagus and boil in
salted water for 2-3  minutes until just tender, then drain.  Boil the
remainder of the stem portions in another pan of salted  water for 6-7
minutes or until really tender, then liquidise with the  cream,
seasoning with salt and pepper. Return the sauce to the pan  and
reheat.  To serve, arrange the baskets, filled with mushrooms on warmed
plates,  surround with the sauce and four asparagus tips.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 112 Calories From Fat: 98 Total Fat: 11.2g Cholesterol: 56.9mg Sodium: 120.9mg Potassium: 120.8mg Carbohydrates: 2.2g Fiber: 1.4g Sugar: <1g Protein: 2.1g