Napoleons with Red Peppers, Asparagus, Feta and Red Pepper Sauce

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== Ingredients ==
=== Napoleons ===
* 1 sheet frozen puff pastry, partially thawed
* 16 slender asparagus spears, trimmed to 5-inch lengths
* 6 large eggs
* 1 x 4-oz. pkg. crumbled feta cheese or crumbled vegan cheese
=== Red pepper sauce ===
* 1 x 13¾-oz. can water-packed roasted red peppers, or 2 roasted red peppers
* 1¼ cups nonfat milk or soymilk
* 2 tbsp unsalted butter or soy margarine
* 2 tbsp all-purpose flour
* ½ tsp seasoning salt, or to taste
* ½ tsp freshly ground black pepper, or to taste
== Directions ==
# Preheat oven to 375 °F.
# Spray a baking sheet with nonstick cooking spray.
=== To make the Napoleons ===
# Open the puff pastry sheet out flat, and slice it in half across the 3 fold lines.
# Cut the halved sheet into 3 strips along the fold lines for a total of 6 pastry rectangles.
# Reserve 2 of the rectangles for another use.
# Place the remaining 4 pastry pieces on the baking sheet, and bake for 15 minutes.
# Remove from the oven, and set aside.
=== Red pepper sauce ===
# Meanwhile, rinse the 2 roasted peppers, cut 4 strips to the size of the pastry pieces and set aside.
# Put the remaining red peppers into a blender or food processor with ½ cup milk or soymilk, and purée until smooth.
# Melt the butter in a saucepan over medium heat, and stir in the flour until well blended.
# Add the remaining milk, and continue cooking until the mixture starts to boil.
# Reduce the heat to low, and stir in the puréed peppers, salt and pepper.
# Stir occasionally until ready to serve.
# Steam the asparagus spears until tender, for about 5 minutes. Set aside.
# Spray a 10-inch skillet with nonstick cooking spray, and heat over medium heat.
# Beat the eggs, stir into the skillet and cook until set, lifting the edges so any uncooked eggs run underneath.
# Turn the cooked eggs out onto a large plate, and slice the eggs into 4 uniform rectangles to layer on the pastry.
# Reserve any remaining cooked egg for another use.
=== To assemble the Napoleons ===
# Cut each piece of baked pastry in half lengthwise.
# Layer an egg rectangle, 1 tablespoon of cheese, 1 rectangle of roasted pepper and 4 asparagus spears onto one-half of the pastry, and top with the remaining piece of pastry.
# Repeat until all ingredients are used up.
# Bake for 7 to 10 minutes, or until heated through.
# Remove from the oven, and place on individual serving plates.
# Top with about ¼ cup of the red pepper sauce, and sprinkle each serving with equal amounts of remaining feta cheese.
# Serve hot.
Category:Asparagus Recipes
Category:Egg Recipes
Category:Feta Recipes
Category:Puff pastry Recipes
Category:Red bell pepper Recipes
Category:Soy milk Recipes
Category:Vegetarian Recipes