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TO COOK PASTRY SELLS:.
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Thaw 1 sheet of Puff Pastry Dough according to instructions on package.
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Preheat oven to 350F Cut Puff Pastry into 1 inch rounds using a biscuit cutter.
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Place 1 inch rounds onto a baking sheet that has been sprayed with non-stick spray.
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Cut an additional one inch round, an then use a smaller cutter to cur a ring out of your one inch ring.
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Lay this hollow ring on top of the first ring.
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Bake for approximately 15 minutes or until Puff Pastries are browned.
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TO STEAM ASPARAGUS:.
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Choose thin stalks from the market.
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If your stalks are greater than 3/8 of an inch thick you may want to peel your asparagus.
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Place about 1/2 inch of water into a large skillet, and heat on high.
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Once the water boils, add asparagus, and reduce heat to simmer.
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Cook asparagus until it is tender (for thin stalks this should take about 15 minutes).
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(This sounds like an extremely long time to cook thin asparagus.
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Make sure this is correct.)
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Remove asparagus, and drain on paper towels.
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Cut cooked asparagus pieces just smaller than 1 inch.
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TO MAKE HOLLANDAISE SAUCE:.
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Melt the butter in the microwave in a glass dish.
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Let the butter begin to cool slightly, and skim off any foam, or solids that are on the top of the melted butter.
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Set up a double boiler, and whisk egg yolks and the water in a separate bowl until they are light and fluffy.
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Pour whisked egg yolks into the top portion of the double boiler.
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Whisk eggs continually while eggs are in the double boiler.
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They will begin to thicken slightly, and this will take 2 to 3 minutes.
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Begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture.
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Once the butter is totally incorporated whisk whisk in lemon juice, hot pepper sauce, and salt and pepper to taste.
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This sauce must be served within 30 minutes of making.
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Waiting longer than 30 minutes of making this sauce, you run the risk of this sauce breaking and separating, so be sure to serve this sauce promptly.
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TO ASSEMBLE TARTS:.
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Place two or three pieces of cut asparagus on the Puff Pastry, and spoon on about 2 teaspoons of the Hollandaise sauce just before serving.
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You may wish to garnish with a light sprinkle of Cayenne pepper.
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These are wonderful finger foods at a party or a Sunday morning brunch.
