"Doomed" Asparagus Cups
CATEGORY: Appetizer- Hot
These are great appetizers.  The puff pastry provides a wonderful cup for the veggies and cheese.
SERVINGS: 32 pieces
PREP TIME: 20 minutes
COOK TIME: 18 minutes
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1/2 stick butter
  • 12 ounces button mushrooms, diced
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 pound asparagus spears, trimmed and cut on diagonal into 1/3-inch pieces
  • 1 1/2 tsp fresh thyme leaves 
  • 1 1/2 tsp finely zested lemon peel
  • 1/2 cup crème fraîche
  • 2 oz coarsely grated Gruyère cheese


Preheat oven to 400 degrees

Roll out each pastry sheet to 10-inch square. Cut each sheet into 4 squares, then cut each of those squares into 4 squares- so 32 squares in all. Place squares in mini-muffin cups coated with cooking spray.

Melt butter in large skillet over medium heat. Add mushrooms; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer to large bowl; cool 15 minutes. Add asparagus, thyme, zested lemon peel, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper to mushroom mixture. Mix in crème fraîche and cheese.

Mound filling in prepared muffin cups.

Bake cups until crusts are puffed and golden and filling is cooked through, about 18 minutes. Serve warm.