Asparagus in puff pastry (Feuilletée d'asperges) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 42) by Wolfgang Puck

  • asparagus
  • heavy cream
  • lemons
  • tarragon
  • eggs
  • butter
  • puff pastry
  • white pepper
  • EYB Comments

    You may use the Puff pastry (Pâte feuilletée) recipe on p. 200.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Puff pastry (Pâte feuilletée) recipe on p. 200.

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