French in a Flash: Salmon en Croûte with Rosemary and Asparagus Recipe
Ingredients
- 16 medium-stalked asparagus (about 3/4 pound), trimmed and peeled
- 1/2 teaspoons chopped fresh rosemary
- 1 clove garlic, grated
- 2 tablespoons crème fraîche
- 1 teaspoon zest from 1/4 lemon
- 2 sheets (1 box) frozen puff pastry, thawed but very cold
- 2 1/2-pound boneless, skinless salmon fillets
Instructions
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