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Cha Cha Tapas Bar Asparagus, Thyme and Parmesan Puffs

1/4 lb. asparagus spears
3/4 C. milk
1 T. unsalted butter, cut into pieces
3/4 C. all-purpose flour
1/2 t. salt
1/4 t. cayenne pepper
1 egg
3/4 C. freshly grated Parmesan
1/2 C. shredded Gruyere
1 1/2 t. fresh thyme

After cutting ends off asparagus, blanch in boiling water for 30 seconds. Drain under cold running water. Cut asparagus into 1/4-inch diagonal pieces.

In saucepan, bring milk and butter to a boil. In a separate bowl, combine flour, cayenne and salt. As milk and butter combination reaches a boil, pull from heat and add flour mixture. Beat vigorously with wooden spoon until mixture pulls away from sides of pan. Transfer to a bowl and add eggs, one at a time; beat well. Set aside and cool for 10 minutes.

Preheat oven to 400�F. and generously spray a cookie sheet with nonstick spray. After mixture has cooled, add asparagus, cheeses and thyme. Scoop rounded teaspoons of dough one inch apart on baking sheet and bake until golden brown, 20 to 25 minutes.

Makes approximately 35 puffs. (Plan on two to three per person.)
 

    
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