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From: Nancy,.SanFran

Asparagus Cheese Puffs
Recipe By : Food and Wine Magazine - April, 1993
Serving Size : 48

1/2 cup Milk
1/4 cup Water
3 tablespoons Unsalted butter
3/4 teaspoon Salt
1/4 teaspoon Cayenne pepper
1/4 teaspoon Ground coriander
3/4 cup All-purpose flour
3 Large eggs
4 ounces Asparagus, trimmed
1/3 cup Coarsely grated Gruyere cheese (2 ounces)
1/4 cup Freshly grated Parmesan cheese

In a heavy medium saucepan, bring milk, water, butter, salt, cayenne and coriander to a boil. Reduce heat to moderately low and add the flour all at once.

Using a wooden spoon, beat the mixture until it pulls away from the bottom and sides of the pan, about 1 minute. Let cool for 4 minutes.

Transfer the warm dough to a food processor and pulse 5 to 6 times to break it up. Add the eggs, 1 at a time, and process, scraping down the sides, until just combined and the dough is smooth and shiny. Let cool slightly.

Preheat oven to 400 degrees. Lightly butter 2 baking sheets, line them with parchment paper and butter the paper. In a medium saucepan of boiling salted water, blanch the asparagus until just tender, 1 to 2 minutes. Drain and rinse under cold running water; drain again thoroughly and pat dry. Coarsely chop the asparagus.

Mix the asparagus, Gruyere and Parmesan into the dough. Spoon rounded teaspoons of the dough onto the prepared baking sheets 1 inch apart. Smooth the tops of each puff with a lightly moistened pastry brush.

Bake the puffs, 1 sheet at a time, in the middle of the oven for about 25 minutes, or until deep golden brown. Transfer to a platter and serve immediately. (The puffs can be made up to 1 month ahead and frozen. Rewarm them in a 350 degree oven.)