Asparagus & Mushroom Window Panes – a delicious recipe with thin asparagus, butter, shitake mushrooms, tarragon, lemon zest, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400 degrees with rack in center of oven
2
Trim asparagus tips on the diagonal - place in medium bowl
3
Preheat skillet, melt butter then add mushrooms, stir til brown for 4 mins. Add to bowl with mushrooms. Add tarragon, zest, 1/2 tsp of salt, pepper and mix well. Cool mix, stir in creme fraiche and gruyere. (Filling can be prepared ahead of time)
4
Roll out puff pastry on floured surface and flatten seams. Cut sheet into four equal squares. With sharp knife, lightly SCORE a 3/4 inch border around the inside of each square. Do Not Cut All The Way Thru Pastry. Transfer squares to baking sheet.
5
Divide asparagus mixture within borders of each square. Bake approx 20 mins until golden brown.
6
Garnish with fresh tarragon if desired.
437
kcal
Calories
45
g
Fat
4
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 lb thin asparagus, 2 Tlbs unsalted butter, 4 ozs sliced shitake mushrooms cut into 1/4 in julienne strips, 1/4 tsp dried tarragon, and more.
Yes, Asparagus & Mushroom Window Panes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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