Asparagus and Shiitake Napoleons with Roasted Red Pepper Purée

For the Napoleons:
1 sheet frozen puff pastry, thawed in the refrigerator
1 egg, slightly beaten
3/4 cup sour cream
1 Tbsp. fresh thyme leaves
1 Tbsp. capers, drained and rinsed
Salt and pepper to taste
1/2 cup roasted red pepper purée (recipe follows)
8-10 shiitake mushrooms, stems removed, sautied until fork tender
10 spears asparagus, sautied until fork tender
Thyme sprigs for garnish
For the roasted red pepper purée:
3 red bell peppers
1 Tbsp. balsamic vinegar
Salt and pepper to taste

Preheat oven to 425 degrees F. Remove puff pastry from refrigerator and cut six three-inch heart shapes or three-by-two-inch rectangles. Brush with beaten egg and place on parchment-lined baking sheet. Bake 15 minutes or until golden.

Pour the sour cream into a small mixing bowl. Add thyme and capers and season with salt and pepper.

Spread the roasted red pepper purée onto two small plates, tilting to form a small pool. Place one puff pastry layer onto the center of each plate. Top with a Tbsp. of the sour cream mixture and arrange mushrooms on top of the sour cream. Spread with another tsp. of the sour cream mixture.

Add another layer of puff pastry, then repeat process with the asparagus, trimming the spears to fit the Napoleon form. Top with another layer of puff pastry. Garnish with a tsp. of the sour cream mixture and a sprig of fresh thyme.

To roast the peppers:

Place whole peppers over gas burner or on a baking sheet under the broiler. Rotate peppers until entire skin is blackened and blistered. Put into zippered plastic bag to cool. Peel off black skins, then core and seed. Place peppers into blender and add balsamic vinegar. Purée until smooth. Taste, then season with salt and pepper. Makes about 2/3 cup.

Serves 2

Recipe used with permissi on from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.