• 1/4 lb. asparagus spears
• 3/4 cup milk
• 5 Tbs. unsalted butter, cut into pieces
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 3 eggs, at room temperature
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup shredded Gruyère cheese

Method

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces. Slice spears on the diagonal into 1/4-inch pieces. Fill a sauté pan three-fourths full of salted water.  Bring to a boil over high heat. Put in asparagus slices and simmer just until tender, about 1 minute. Drain immediately and set aside.

Sift flour, salt and cayenne pepper into a small bowl.

In a heavy saucepan, combine the milk and butter and bring to a boil over medium-high heat.   When milk reaches a boil and the butter has melted, remove immediately from heat and add the flour mixture all at once. Using a wooden spoon, beat vigorously until mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs, one at a time, beating well after each addition. Let cool for 10 minutes.

Preheat an oven to 400°F. Line 2 baking sheets with parchment paper and lightly butter the paper.

Add the asparagus and cheeses to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place them about 1 inch apart on the prepared baking sheets.

Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer the puffs to a warmed serving dish. Serve immediately.

Makes 36 puffs; serves 6.

Contributor: Donna Hines

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