Creamy Asparagus filled Puff Pastry Shells with Chervil

This is a quick and easy elegant holiday meal or first course. It would also be nice for a New Year’s brunch.

Serving Size: 4

Ingredients:

• 1-2 per person vegan puff pastry shells
• 2 cans white asparagus pieces
• 2 cups soy yogurt
• 1½ teaspoons vegetable bouillon powder
• ½ teaspoon dry mustard powder
• ½ teaspoon anise powder
• splash lemon juice
• salt and white pepper to taste
• handful fresh chervil

Directions:

1. Place the soy yogurt in a medium sauce pan.
2. Add the anise, dry mustard and vegetable bouillon powder.
3. Add ¼ cup of the liquid from the asparagus pieces.
4. Stir to mix well, and heat on a low heat to warm.
5. Add the asparagus pieces.
6. Add the lemon juice and season with salt and white pepper.
7. Chop the chervil as a garnish.
8. Place the pastry shells on individual plates. (Use 1 shell per person as an appetizer, or 2 shells per person as a main meal.
9. Spoon some of the asparagus mixture in each shell.
10. Garnish with the chopped chervil.

Notes:

We enjoyed orange glazed Brussels sprouts on the side.