How to make it

  • PREHEAT oven 400º F. Bake pastry shells according to package directions; set aside.
  • TOSS asparagus and red pepper with olive oil in medium bowl. Place on baking sheet with sides.
  • BAKE for 15 minutes. Let cool.
  • COMBINE evaporated milk, flour, tarragon, mustard, salt, and white pepper in medium saucepan over medium-high heat. Cook, stirring constantly, until sauce begins to thicken. Add Brie and continue to stir until melted. Add lemon juice and roasted vegetables; cook for one more minute, stirring occasionally.
  • SPOON 1/3 cup mixture into individual shells. Top with pastry rounds. Serve immediately.
  • This was great! I have also used this as a chip/bread dip without the shells.

Reviews & Comments 1

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    " It was excellent "
    laurakaay ate it and said...
    This sounds elegant and delicious and we're big fans of asparagus! I know we will enjoy this! Thanks for posting. ;D
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