This is one of the best things I have ever made. And usually one of the easiest too. That is, if you don't have to go to two different groceries to get the asparagus (it's not springtime anymore) and goat cheese. Oh, and then forget that the phyllo dough in the freezer is NOT the same as the needed puff pastry and have to wake your husband up to go get the puff pastry. And THEN, upon his return realize you forgot to tell him to get puff pastry SHEETS, not nests and have to return to the store yourself ,yet again, to exchange the nests for sheets. So lets see, this time it wasn't so easy, but still very good.
I saw this recipe for the first time in 1999, in one of my first issues of Fine Cooking, now, one of my all time fav cooking magazines. I have this "thing" for magazines you see. If it's a good crafting or cooking magazine, it has a permanent place in my life.
To keep them all organized, I have about 10 of these metal magazine keepers I found at a flea market years ago. I keep these on my kitchen counter for quick reference since I use them quite often (right next to the 1947 pub. of BH & G cookbook from my mom, thanks Mom!)
Sometimes I get confused, but mostly I remember that the best banana bread recipe is in an issue of Cooks Illustrated, the pizza dough is in Fine Cooking, crusted chicken is in Cuisine, and peanut-ty noodles and lemon swirl cheesecake are in Cooking Light.
I really should put copies of all my favorite recipes in one book, maybe some day. For now though, there's just something about flipping through a good cooking magazine.