1 package of puff pastry
1 Tablespoon AP flour
1 pound asparagus
1 pound sugar snap peas
1 pound baby carrots
4 Tablespoons Extra virgin olive oil
2 cloves garlic, minced
1 Tablespoon Fresh Italian parsley, chopped
1 teaspoon salt
½ teaspoon freshly ground white pepper
1/8 teaspoon Red pepper flakes
Heat the oven to 400°F. Sprinkle flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle. Cut the pastry sheet into 12 squares. Press the pastry squares into 12 muffin-pan cups. With a fork prick the surface
Bake for 15 minutes or until the pastries are golden brown. Reserve.
Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. Wash the carrots and blanch with asparagus and sugar snap peas.
Heat olive oil in a large sauté pan over a medium heat and add the carrots, asparagus and snap peas. Add the garlic, salt, pepper, and red pepper flakes, to taste. Cook for approximately 5 minutes until al dente, tossing occasionally.
Fill the prepared puff pastry baskets with the spring vegetables. Sprinkle with parsley before serving.