Asparagus Pâte feuilletée with Scallions and Goat’s Feta Cheese

Asparagus is effortlessly elegant. No matter how you cook it or serve it, this legume has a refined quality that transforms your dish into instant gourmet status. Just like a Chanel bag makes you look instantly chic.

Put together this appetizer at your next gathering for a sophisticated touch or better yet, treat yourself to healthy, light lunch you can relish in. Thankfully, a luxurious dish doesn't have to cost as much as a Chanel purse.

Asparagus Pâte feuilletée with Scallions and Goat’s Feta Cheese


1 sheet of puff pastry

1 bunch of asparagus (about 1lb), bottoms removed


1 bunch of scallions, thinly sliced

1 garlic clove, thinly sliced

Olive oil

Kosher salt

Black pepper

1 tsp of herbes de provence

3 tb goat’s feta cheese


  1. Preheat oven to 400F. Roll out puff pastry on floured surface into an 8 x 12 inch rectangle.  Trim uneven edges and lightly fold over sides to make a 1-inch border. Lightly press the middle in with your fingers. Bake until lightly golden, about 15 minutes.
  2. In a bowl, mix the asparagus, scallions, olive oil, and spices.
  3. Heat a grill pan on medium heat with a drizzle of olive oil. Sautee the garlic until it browns slightly, and add the asparagus mixture. Let it cook through, about 5-7 minutes.
  4. Remove pastry from oven and lay asparagus spears crosswise, alternating sides into the hollow middle. Bake another 5-10 mins.
  5. Coarsely sprinkle feta cheese on top while still hot. Garnish with thinly sliced lemon strips.

* Asparagus must be checked for bugs. Some people remove the tips.

 (You easily make this parve, by omitting the cheese.)

I actually had a chance to develop this recipe myself for a cookbook

Rofeh Cholim Cancer Society

is compiling

I'll keep you posted about the publishing of my two recipes (another one will be posted soon) and more about this amazing organization that helps countless families financially.


Happy Succot.

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