Asparagus Puff Pastry with Lemon Butter Sauce

posted in: Recipes 0

Are you having a spring get together, and you need a fun treat? Try this one! While yes, it is not what you would consider healthy (puff pastry, cheese and butter sauce), but you're not making a meal out of it, your simply having a small dish with you glass of wine. So spoil yourself and your friends with this wonderfully spring hors d'oeuvre.

Asparagus Puff Pastry with Lemon Butter Sauce

Prep Time8 mins
Cook Time27 mins
Puff Pastry Thawing1 hr
Course: Appetizer
Cuisine: American
Keyword: Butter Sauce, Goat Cheese, lemon
Servings: 6
Calories: 405kcal
Author: SatMorning21


  • 1 Shallot
  • Asparagus Thin and cut into 1 Inch sections
  • 1 Puff pastry dough
  • 1-2 TB Olive oil
  • 1 T Salt
  • 4 Oz. Goat Cheese

Lemon Butter Sauce

  • 1 Shallot Diced
  • 1 Cup White Wine
  • 2 Bay leaves
  • ½ TB Flour
  • 4 TB Butter
  • 2 inch Lemon Peel
  • 4 TB Chicken Broth
  • ½ T Salt


  • Remove puff pastry from the freezer and let thaw for an hour.
  • Unfold the pastry and cut into 3 length wise sections. The pastry is usually folded into 3 sections, so I typically cut at the seams.
  • Lay on a floured surface, flour the top and then roll slightly to thin.
  • Put into the oven at 400 degrees for 12 minutes.
  • Mix the asparagus with the shallots. Drizzle with oil, then salt and pepper.
  • Arrange asparagus/shallots in one layer on a baking sheet.
  • Put baking sheet in the oven for 15 minutes at 400.
  • Remove the pastry and let cool for 10 minutes.
  • With a fork, mix the goat cheese in a bowl to loosen, add ½ TB of water if necessary, which will make it easier to spread.
  • Spread the goat on the cooked pastry.
  • Add the asparagus mix on top of the goat cheese spread.
  • Cut the pastry into segments, and serve with lemon butter sauce.

Lemon Butter Sauce

  • Add white wine, shallots and lemon peel to a pot and bring to a boil.
  • Reduce heat to medium low and simmer for 10 minutes.
  • In a small bowl, melt butter.
  • Add water and flour to the butter and mix until there are no lumps remaining. Slowly whisk the slurry into the wine reduction.
  • The sauce will thicken as you cook, for another 5 minutes.


Calories: 405kcal | Carbohydrates: 22g | Protein: 7g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 29mg | Sodium: 2023mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 2.5mg | Calcium: 36mg | Iron: 1.6mg


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