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1
Bake Puff Pastry Rectangles:
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Preheat the oven to 400 degrees F. Lay the thawed puff pastry on a lightly floured surface.
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3
When you unfold the puff pastry, the sections between the fold lines should be about 3 inches wide each.
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4
The measurement the other way should be about 10 inches if it isnt, you can take a rolling pin and lightly roll it out a little.
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5
The whole sheet should be about 9x10 inches.
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Take a pizza cutter or knife and cut right down the two fold lines and then once down the entire length of the pastry sheet you will have 6 rectangles of about 3x5 inches each.
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7
Dont fret too much about the measurements they should just be roughly uniform.
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8
Place the rectangles of puff pastry on a sheet of parchment paper (or a Silpat) on a baking sheet.
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Brush the tops with a little of the egg wash. Bake for about 10 minutes or until the pastry is nice and golden.
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10
Place baked pastry rectangles on a cooling rack.
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11
Roast Asparagus:
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Remove the parchment paper or Silpat from baking sheet.
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Line with foil.
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Place asparagus spears on sheet, drizzle with a little olive oil, sprinkle with salt and pepper and roast at 400 degrees F for about 10 minutes.
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Remove from oven and let cool.
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16
Make Filling:
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In a small bowl, mix soft goat cheese, chopped chives, lemon zest, honey and salt.
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Assemble Napoleons:
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Slice each puff pastry rectangle horizontally.
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Divide filling between the six bottom sections and spread it on.
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Place asparagus spears on top of filling and place puff pastry tops on.
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Garnish with chive sprigs.
