Mushroom Puff Pastry with Asparagus

[C] Mushroom and Spinach Puff Pastry V $12
Prep time: 25 minutes Cook time: 20 minutes
2 tablespoons butter
1 red onion , halved and sliced
2 teaspoons garlic, minced
8 ounces sliced button mushrooms
4 cups fresh spinach
1/4teaspoon nutmeg
4 tablespoons cream
coarse salt and freshly ground pepper, to taste
2 sheets frozen Pepperidge Farm puff pastry sheet(s),
thawed
1/4cup all purpose flour, for dusting
2 large eggs , beaten
2 teaspoons poppy seeds
cooking spray

[C] Browned Butter Asparagus
Prep and cook time: 15 minutes
1 pound asparagus, ends snapped
cooking spray
coarse salt and freshly ground pepper, to taste
3 tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce (low sodium)

Mushroom Puff Pastry

Preheat oven to 400 degrees.
[1] Melt butter in a large skillet. Add onion and garlic and sauté over medium heat, stirring, until onion has softened, 3 -4 minutes.
[2] Add mushrooms, spinach and nutmeg and cook for an additional 2- 3 minutes. Stir in cream and mix well. Season with salt and pepper and remove from heat.
[3] Roll puff pastry out on a lightly floured surface and cut each sheet into 4 squares (2 squares per serving). Dividing equally, spoon filling onto the center of half of the pastry squares and moisten edges with water; top with remaining squares and press along edges to seal. Brush tops with the beaten egg and sprinkle with poppy seeds or chopped herbs if you have some on hand.
[4] Coat baking sheet with cooking spray and place pastries on it. Bake for 20 minutes or until golden brown.

Browned Butter Asparagus

Preheat oven to 400 degrees.
[1] Coat asparagus with cooking spray and arrange on a baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.
[2] While asparagus is cooking, melt butter in a small
saucepan over medium heat. Cook 2-4 minutes or until
lightly browned, stirring occasionally and being careful not to burn it. Remove from heat immediately and stir in vinegar and soy sauce.
[3] Drizzle sauce over asparagus and toss to coat. Sprinkle with salt and pepper and if you have a lemon on hand, add a little zest.
HOW TO TRIM ASPARAGUS: Check for a tough inedible
portion at the base. Simply break off the tough end of each spear by bending it gently until it snaps. It will break exactly where the tender part begins.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SMREID18.