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Recipe Name: Asparagus Napoleons With Oriental Black Bean Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Frozen puff pastry, thawed
An egg wash made by beating
1 large egg
yolk with 2 teaspoons
1 Tablespoon(s) Cornstarch
2/3 Cup(s) Chicken broth
1 1/2 Tablespoon(s) Soy sauce
1 1/2 Tablespoon(s) Scotch or medium-dry Sherry
2 Teaspoon(s) Sugar
1 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Fermented black beans
available at
Oriental markets
and specialty foods
shops rinsed well
And drained
2 Tablespoon(s) Fine julienne strips of
Orange zest
1 1/2 Tablespoon(s) Minced peeled fresh
1 Tablespoon(s) Minced garlic
1 1/2 Pound(s) Asparagus, trimmed and
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1816
Calories From Fat: 1046
Total Fat: 116.7g
Cholesterol: 546.2mg
Sodium: 3885.6mg
Potassium: 2081.1mg
Carbohydrates: 151g
Fiber: 13.5g
Sugar: 15.7g
Protein: 47.5g

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