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1
Preheat oven to 375F.
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2
Spray a baking sheet with nonstick cooking spray.
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3
To make the Napoleons: Open the puff pastry sheet out flat, and slice it in half across the 3 fold lines.
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4
Cut the halved sheet into 3 strips along the fold lines for a total of 6 pastry rectangles.
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5
Reserve 2 of the rectangles for another use.
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6
Place the remaining 4 pastry pieces on the baking sheet, and bake for 15 minutes.
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7
Remove from the oven, and set aside.
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8
Meanwhile, to make the Red Pepper Sauce: Rinse the 2 roasted peppers, cut 4 strips to the size of the pastry pieces and set aside.
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9
Put the remaining red peppers into a blender or food processor with 1/2 cup milk or soymilk, and puree until smooth.
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10
Melt the butter in a saucepan over medium heat, and stir in the flour until well blended.
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11
Add the remaining milk, and continue cooking until the mixture starts to boil.
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12
Reduce the heat to low, and stir in the pureed peppers, salt and pepper.
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13
Stir occasionally until ready to serve.
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14
Steam the asparagus spears until tender, for about 5 minutes.
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15
Set aside.
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16
Spray a 10-inch skillet with nonstick cooking spray, and heat over medium heat.
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17
Beat the eggs, stir into the skillet and cook until set, lifting the edges so any uncooked eggs run underneath.
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18
Turn the cooked eggs out onto a large plate, and slice the eggs into 4 uniform rectangles to layer on the pastry.
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19
Reserve any remaining cooked egg for another use.
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20
To assemble the Napoleons: Cut each piece of baked pastry in half lengthwise.
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21
Layer an egg rectangle, 1 tablespoon of cheese, 1 rectangle of roasted pepper and 4 asparagus spears onto one-half of the pastry, and top with the remaining piece of pastry.
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22
Repeat until all ingredients are used up.
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23
Bake for 7 to 10 minutes, or until heated through.
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24
Remove from the oven, and place on individual serving plates.
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25
Top with about 1?4 cup of the Red Pepper Sauce, and sprinkle each serving with equal amounts of remaining feta cheese.
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26
Serve hot.
