ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE
Steps:
- 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 400°F. 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.
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[email protected]This recipe is a great way to get kids to eat their vegetables.
Grace Nawanga
[email protected]I'm having trouble finding oriental black bean sauce. Where can I buy it?
Sara Sayed
[email protected]This recipe sounds delicious! I can't wait to try it.
Tori Hooper
[email protected]I'm looking for a recipe for a vegetarian main course. Would this work?
Aakash Bhai
[email protected]How long can I store the asparagus napoleons in the refrigerator?
Lima Islam
[email protected]I'm allergic to black beans. Can I substitute another type of bean?
Chinyere Donald
[email protected]This recipe is a great way to use up leftover asparagus.
Gmajom Patrick Mbalula
[email protected]I followed the recipe exactly and the asparagus napoleons turned out perfectly.
ayub mohd
[email protected]The asparagus napoleons were soggy and the oriental black bean sauce was bland.
Moeez Rizvi
[email protected]These asparagus napoleons were a bit too oily for my taste.
Okeke Audrey
[email protected]I added some chopped shrimp to the asparagus napoleons and it was delicious!
adeel malik
[email protected]I substituted soy sauce for the oriental black bean sauce and it turned out great!
Sunita Yangden
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The asparagus napoleons are worth it.
Mary Spohn
[email protected]The oriental black bean sauce is amazing! I could eat it with just about anything.
Yoel Andrade
[email protected]I'm not usually a fan of asparagus, but this recipe changed my mind. The asparagus napoleons were so good that I ate two helpings!
Marvy Lblack
[email protected]These asparagus napoleons were a hit at my dinner party! Everyone raved about them. The combination of the crispy pastry, tender asparagus, and savory sauce was divine.
nisar muhammad
[email protected]What a fantastic recipe! I was looking for a way to use up some asparagus, and this was perfect. The asparagus napoleons were crispy and flaky, and the oriental black bean sauce was flavorful and tangy. Definitely a keeper!