Yields 4 servings
12“ Baking Sheet or Pie Form
10 ounces frozen puff pastry. Thaw according to instructions
2 quarts water
1 ½ tablespoon salt
½ teaspoon sugar
2 tablespoons white vinegar
1 ½ pound green asparagus
4 tablespoons grated parmesan cheese
3 - 4 ounces fresh morels, or ½ ounce dried morels soaked in hot water for 30 minutes
1 cup sour cream
Salt and black pepper to taste
Wash asparagus and cut off hard ends.
Bring water, salt, sugar, vinegar to a boil and cook asparagus 10-15 minutes, until tender. Cool with cold water and then dry the asparagus with a towel.
Roll thawed puff pastry into 14“ circle and place on greased baking sheet or pie form. With a fork stick wholes in the pastry to prevent bubbles while baking. Sprinkle pastry with parmesan cheese.
Arrange asparagus nicely on the dough and decorate with morels, cut in half.
Mix well sour cream, eggs, salt and pepper and pour evenly over asparagus. Bake at once in preheated oven at 400°F or 200°C for approx 30 minutes or until puff pastry is light brown and crisp and sour cream egg mixture set.