Name: Truffled Asparagus
Ingredients: 12 Pieces Puff pastry -; (6" by 2"); Drizzle of white truffle oil; Freshly-ground black pepper; to taste; 1 Fresh truffle; 3/4 c Grated Parmigiano-Reggiano cheese; 12 Fresh asparagus spears; trimmed, blanched; 1 tb Olive oil; 1/2 c Minced shallots; 1 ts Chopped garlic; Splash of Cognac; 1 1/2 c Demi-glace; 1 tb Butter; 2 tb Chopped truffle pieces

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Emlive07	4	servings

INGREDIENTS

12		Pieces Puff pastry -; (6" by 2")
		Drizzle of white truffle oil
		Freshly-ground black pepper; to taste
1		Fresh truffle
3/4	c	Grated Parmigiano-Reggiano cheese
12		Fresh asparagus spears; trimmed, blanched
1	tb	Olive oil
1/2	c	Minced shallots
1	ts	Chopped garlic
		Splash of Cognac
1 1/2	c	Demi-glace
1	tb	Butter
2	tb	Chopped truffle pieces

INSTRUCTIONS

Preheat the oven to 400 degrees. Drizzle each piece of puff pastry with the
truffle oil. Season with the pepper. Using a truffle slicer, shave the
truffle very thin. Spread the shaved truffles over each piece of puff
pastry. Sprinkle about 1 tablespoon of the cheese over the truffle slices.
Season the asparagus with salt and pepper. Place one spear of the asparagus
across the top of the puff pastry, lengthwise. Roll up the asparagus in the
puff pastry like a jelly roll, sealing the ends tightly. Continue the
process until all of the asparagus is used. Place the asparagus on a
parchment-lined baking sheet. Bake until golden brown, about 6 minutes. In
a saute pan, heat the olive oil. Add the shallots. Season with salt and
pepper. Saute for 1 minute. Add the garlic. Remove the pan from the heat
and add the Cognac. Place the pan back over the heat and flame the Cognac.
Shake the pan, constantly until the flame goes out. Add the demi-glace and
bring the liquid to a simmer. Stir in the butter and chopped truffles. To
serve, ladle the sauce over the asparagus and serve. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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