Puffy Asparagus And Cheese Gougere
|Fresh asparagus||8 Ounce (Pared, Woody Ends Removed)|
|Water||1 Cup (16 tbs) (Reserved From Cooking The Asparagus)|
|Unsalted butter||8 Tablespoon, cut into pieces (Room Temperature, 1 Stick)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Pinch|
|Freshly ground black pepper||To Taste|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Shredded gruyere cheese/Imported swiss cheese||2 1⁄2 Ounce (3/4 Cup)|
|Egg milk||1 , mixed with 2 tablespoons of milk|
|Milk||2 Tablespoon (For Mixing The Egg Yolk)|
|Freshly grated parmesan cheese||1 1⁄2 Ounce (1/2 Cup)|
Preheat your oven to 400Â°F.butter a round oven-safe metal pan (at least 10 inches in diameter) or a cookie sheet and run it under cold water or chill it for a few minutes.
Boil the asparagus in 1 1/4 cups salted water until just tender, about 3 minutes.
Reserve the liquid.
Plunge the asparagus into cold water, then drain and blot dry on paper towels.
Cut off the tip plus about 1 inch of 8 asparagus spears and reserve them for the final garnish.
Cut the remaining asparagus into 1/2 inch slices crosswise, and set aside.
Combine 1 cup of the asparagus cooking water, the butter, nutmeg, mustard, red pepper, salt, and pepper together in a heavy saucepan and slowly bring to a boil.
If the liquid does not boil, the dough will not thicken correctly.
Remove the pan from the heat and stir in the flour.
With a wooden spoon, beat until the dough forms a ball.
Return the pan to low heat, stirring and flipping constantly to dry the dough slightly.
This will take from 3 to 5 minutes.
A slight film will form on the bottom of the pan.
Turn off the heat, add the eggs 1 at a time, beating to incorporate the first one before adding the next.
Stir in the Gruyere cheese and chopped asparagus.
With a large spoon dipped into warm water to prevent sticking, drop large dollops of the batter onto the baking pan or cookie sheet forming a circle about 9 inches in diameter.
There will be a space in the center.
The gougere may be frozen at this point, before the egg wash (see Note below).
Brush the top of the pastry carefully with the egg-milk mixture, taking care not to let any drop onto the pan.
Sprinkle the Parmesan cheese over the top of the ring, reserving about 2 tablespoons.
Place the pan in the middle of the oven, and bake for 35 minutes until puffed and golden brown.
Place the 8 asparagus tips on top, sprinkle with the remaining Parmesan cheese, and return the gougere to the oven for 5 minutes longer.
Remove the pan from the oven, loosen the gougere, cut it into slices, and serve at once.
Once removed from the oven, the pastry deflates quickly.
This dish must be served right away.