Tired of spring rolls? Try these asparagus rolls baked in puff pastry with tasty Pecorino cheese and truffle oil. Great as an appetizer.
1 (17 ¼ -ounce) package frozen puff pastry sheets (thawed)
2 large egg yolks
5 ounces finely grated Pecorino cheese (about 1 3/4 packed cups)
28 asparagus stalks (trimmed to 6-inch lengths including tips)
3 tablespoons white truffle oil (optional)
Preheat oven to 400 degrees.
Unfold pastry sheets and halve each parallel to the tri-fold lines. Roll out 1 half (keep remaining 3 halves chilled, covered with plastic wrap) into a 20- by 7-inch rectangle with a floured rolling pin on a well-floured surface. (Pastry will shrink slightly after rolling.) Brush off excess flour from work surface and both sides of pastry, and then trim all edges with a sharp knife to make even. Cut crosswise into 6 (6 1/2- by 3-inch) rectangles.
Brush rectangles with egg wash (beat egg yolks with 2 teaspoons water) and sprinkle each rectangle evenly with 1 tablespoon Pecorino, leaving a 1/2-inch border on long sides. Lay asparagus stalk along 1 long side, then roll up asparagus in pastry, pressing seam to seal. Make more rolls with remaining pastry, cheese, and asparagus.
Arrange rolls, seam sides down, about 1 inch apart on lightly oiled baking sheets and brush top and sides lightly with egg wash. Chill rolls for at least 15 minutes in the refrigerator.
Bake rolls in batches in middle of oven for 18 - 20 minutes or until puffed and golden.
Transfer with a metal spatula to a cutting board and trim about 1/2 inch from ends. Halve each roll crosswise, then, starting about 1/2 inch from either end, cut each section diagonally in half.
To serve, stand asparagus rolls on end, 2 by 2 on platters, and drizzle each top with 1 drop of truffle oil (if using).