asparagus and goat cheese pastries

I have to admit it, I'm depressed. I'm so ready for some warm weather, firing up the barbie and eating al fresco. I have lots of delicious grilling and warm weather recipes ready to share with everyone. I think a spring boycott is in order. Minnesota is getting more hideous weather. As I sit and write this, looking out across a never ending landscape of fields, it's pouring and windy out and I'm freezing. The vodka and homemade lemonade isn't helping to warm me up but it's certainly taking the edge of my mood. These tasty morsels I hope will do the same for you no matter what sort of weather you're getting. Firstly, who doesn't love pastry - sweet or savory it's one of my most favorite things to eat. And secondly, this recipe with asparagus, goat cheese and sweet red pepper spread is an absolute synch to make and SO-DARN-GOOD! The recipe works as an appetizer, brunch, lunch or for dinner with a salad. And pairs so well with a great Italian proseco (is there a bad one?) or anything white and sparkling.

asparagus & goat cheese pastries

17.3 oz (490g) package frozen puff pastry sheets, thawed according to package directions

8 oz (250g) creamy goat cheese, room temperature

3 tablespoons chopped fresh basil

2 garlic cloves, crushed

salt and freshly ground pepper

1/2 cup red pepper jelly, warmed

30 asparagus spears, trimmed

Preheat oven to 375°F (190°C). Grease 2 baking sheets. Cut each pastry sheet into thirds lengthways. Place in a single layer on baking sheets. Combine goat cheese, basil, garlic and a pinch of salt and pepper in a small bowl. Spread goat cheese mixture onto each piece of pastry. Spread red pepper jelly over goat cheese. Place 5 asparagus spears on each piece of pastry. Bake for 20 to 25 minutes or until pastry is golden brown. Makes 6.

asparagus and goat cheese pastries