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Asparagus Puff

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Asparagus Puff
2011-04-14 Breakfast Brunch
5 86

A cream-puff type dough is the crust that holds asparagus and ham, and drizzled with a rich hollandaise sauce. Easy and elegant for a weekend brunch!

  • Servings: 8


1 cup Water
½ cup Butter, no substitutes
½ tsp Salt
⅛ tsp White Pepper
1 cup All-purpose Flour
1 cup Shredded Swiss Cheese
4 Eggs
1 (1.25 Ounce) Envelope Hollandaise Sauce Mix
¾ lb Fresh Asparagus, trimmed
4 oz Thinly Sliced Ham, julienned


In a large saucepan, bring water, butter, salt, and pepper to a boil. Add flour and cheese; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread dough over the bottom of a greased 10-inch quiche pan or pie plate, forming a shell by pushing dough from center toward the edges. Bake, uncovered, at 375 degrees for 30 minutes or until puffed around the edges and golden brown. Meanwhile, prepare hollandaise sauce according to package directions; keep warm. Add 1/2 inch of water to a large skillet; add asparagus and bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Drain and keep warm. Arrange ham and asparagus in center of puff. Drizzle with hollandaise sauce. Serve immediately.