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Potato Asparagus in Puff Pastry… “Puff Pots of Gold”


  • 1 lb potatoes peeled and cut into chunks
  • 1 lb of trimmed asparagus blanched and cut into 2
  • 1 sheet of puff pastry
  • 1/4 c butter melted
  • 3/4 c Swiss cheese grated
  • 1 c Cheddar cheese grated & divided--3/4 cup for the potato mix; 1/4 cup reserved for later use
  • 1/2 onion diced
  • 2 cls garlic minced
  • 2 large eggs
  • 8 ozes heavy cream
  • 365 ground pepper
  • 333 to taste


1. Preheat oven to 375 degrees.
2. Boil the potatoes in salted water for about 15 minutes or
until tender enough for mashing. Drain. Blanch the asparagus
in a separate pan of salted water for approximately 4
minutes. Drain in a colander and then cut into 2″ pieces.
3. Saut

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