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Shrimp and Asparagus Dijonnaise in Puff Pastry

Recipe by Kathy Petetit + Herbal Cookery.

Kathy Petetit, owner of the Park Avenue Mansion gave us this recipe for a delicious and easy appetizer. It was also featured in a great St. Louis book called "Herbal Cookery"


  • 18 asparagus spears, trimmed
  • 1 (17 oz) pkg frozen puff pastry cups
  • 18 shrimp, cooked and peeled
  • 2 tsp chopped fresh citrus mint leaves, such as lemon or orange
  • Dijonnaise Dressing (below)


Dijonnaise Dressing 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon lemon zest 1/2 teaspoon lemon juice

Prepare the dressing and mix well

Place the asparagus in a large skillet and cover with cold water. Bring the water to a boil and remove from heat. Let stand for 3 minutes. Drain and pat dry. Cut the tips off for garnishing. The rest of the asparagus can be cut into 1/4 length pieces and mix in a bowl with the prepared dressing.

Arrange your ready pastry cups and spoon the asparagus mixture into the cups.

Place the asparagus tips into the mixture and wrap with a small shrimp