INGREDIENTS

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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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