Pate Feuilletee With Asparagus And Mushrooms

Preparation

1. Step 1

   Preheat the oven to 375 degrees.

2. Step 2

   Line a 12-by-18-inch baking sheet with parchment paper. On a lightly floured surface, roll out the pastry 14 inches long by 5 inches wide and one-eighth-inch thick. Cut the rolled pastry into four rectangles. Sprinkle the parchment with water and place the rectangles an inch-and-a-half apart to allow for expansion during baking. Cover and refrigerate for 20 minutes or until chilled.

3. Step 3

   When the pastry is chilled, beat the egg yolk with two tablespoons of cold water. Brush the tops of the pastry lightly with the egg wash and bake for 20 minutes or until golden.

4. Step 4

   Meanwhile, clean and trim the mushrooms and slice them an eighth of an inch thick. In a nonreactive skillet, melt the butter over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring from time to time, just until the mushrooms give off their liquid, about five minutes. Separate the juice from the mushrooms and reserve.

5. Step 5

   Trim and peel the asparagus to six-inch lengths. In a pan of lightly salted simmering water, poach the asparagus for five to seven minutes or until crisp-tender. Drain and keep warm.

6. Step 6

   Place the wine, juice and vinegar in a small nonreactive heavy saucepan over medium heat and slowly bring to a simmer. Continue to simmer until the mixture is reduced to a glaze, about an eighth of a cup. Remove the pan from the heat and whisk in about two tablespoons of the butter bits. Return to the heat and whisk in the remaining butter bit by bit. Whisk in the meat glaze and mushroom juice and reserve to the warm side of the stove.

7. Step 7

   Using a serrated knife, slice the top half of each pastry from the bottom. Place each bottom slice on an individual warm plate. Divide the mushrooms over each bottom and add the asparagus spears. Coat the asparagus with the sauce and place the top pastry over the asparagus and serve.