3 Reviews

I made this for the 2010 Super Bowl Party. What a beautiful dish to serve!! My DM usually loves the brie en croute kind of appetizer and this did it one better. She was impressed as was I in how it came out looking exactly like the picture. I especially liked the edges and might next time...and there will be a next time...to NOT join the puff pastry together and leave it in long thirds. I will experiment further but hands down this was a wonderful recipe that is well deserved of the 5 stars I have given it!!! Thank you.

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Fireflylover February 16, 2010

OUTSTANDING FLAVOR!! I have never had a recipe knock my socks off before but this one did. I truly enjoyed every bite of this and so did my DH. I loved the delicate buttery flavor of the puff pastry, the richness of the brie and the fresh taste of the asparagus. My taste buds were singing in delight. This is the type of recipe that reminds you why you joined Zaar in the first place...to find little recipe gems like this one. I ended up using 2 types of brie, I used a double cream and a triple cream brie. I think next time I will just use the triple cream. Also, I used a rosemary infused olive oil to brush the asparagus with and that just pushed it over the top. The ONLY thing I did differently was that I added some carmelized onions on top of the brie. I wish I could give this recipe five-hundred stars because it certainly does deserve it. I can’t wait to make this again…and again and again!!!!!! Thank you so much for posting this EXCELLENT recipe.

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Jeanette G May 30, 2006

this was delicious! 3 of us polished it off in minutes, and the other 2 broke their diets to do so. i used pinto beans to hold the crust down. then i used at least 1/2 lb of chhese, my dogs loved the rinds. i used 1/2 lb pencil thin asparagus, wonderful snack/appetizer!

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chia August 07, 2005
Asparagus and Brie Open Pastry