Asparagus-Parmesan Cheese Puffs

Source: Williams-Sonoma

1/4 lb. asparagus spears
3/4 cup milk
5 Tbs. unsalted butter, cut into pieces
3/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 eggs, at room temperature
3/4 cup grated Parmigiano-Reggiano cheese
1/2 cup shredded Gruyère cheese

Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears crosswise on the diagonal into 1/4-inch pieces. Bring a sauté pan three-fourths full of salted water to a boil over high heat. Add the asparagus and simmer just until tender, about 1 minute. Drain immediately and set aside.

In a heavy saucepan over medium-high heat, combine the milk and butter and bring to a boil. Meanwhile, sift together the flour, salt and cayenne pepper into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs one at a time, beating well after each addition. Let cool for 10 minutes.

Preheat an oven to 400°F. Line 2 baking sheets with parchment paper and lightly butter the paper.

Add the asparagus, Parmigiano-Reggiano and Gruyère to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place them about 1 inch apart on the prepared baking sheets.

Bake until golden brown, 20 to 25 minutes. Remove from the oven and, using a spatula, transfer the puffs to a warmed serving dish. Serve immediately. Makes 36 puffs; serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Spring,by Joanne Weir (Time-Life Books, 1997)