I must have done something wrong a couple of times because this did not turn out so well for me. I used far less butter because 1/2 cup seemed like a lot (perhaps the first thing I did wrong?) I sauteed my veggies in about 2 tablespoons of butter until they were just a little crispier than I like them (perhaps the second thing I did wrong?)Then I added the sauce and assembled and baked as directed. My end result was very liquidy. It tasted pretty good, but the asparagus was really mushy and I don't care for mushy asparagus. Also, the bottom layer of puff pastry was soggy. After it finished cooling I covered the pan and put it in the fridge. When I went to go pack some in lunches the next day, it was a soggy mess. If I could figure out how to not overcook the asparagus and to keep it from becoming a liquidy soggy mess, I would give it 5 stars, becuase the taste combination was great.

I loved this recipe...fantastic flavour.

I loved this recipe. I added extra asparagus because it is a fav veggie. I also added cubed cooked chicken. I sprayed the top lightly with butter flavored Pam. It was wonderful and everyone loved it. Thanks!

ok folks, I thought this recipe was really good. I tweaked it by adding flat iron steak cut into bite sized pieces and sauteed with the veggies. This steak is as good as filet mignon but less than half the price. I also used bernaise sauce instead of hollandaise. I saved some of the sauce and drizzled it over the top of each piece. It was delish!!

great! Make personal ones by cutting sheet of puff pastry into forths. Layied asparagus on bottom sheet covered with musrooms that had been pre cooked in butter, added sauce and covered with other half of sheets. Poured rest of sauce over packets at serving

I only used 2 TBSP of olive oil and 1 TBSP of butter and it was plenty. I enjoyed this recipe but my husband did not--he missed his meat! My only complaint was that there was not enough sauce using the Blender Hollandaise Sauce recipe from this site. Otherwise good.

I made this in a 9x9 pan and only used half of the asparagus asked for. I also used all of the hollandaise sauce and added pork that was sautéed in the pan I cooked the veggies in until almost done before putting it into the pie. It was absolutely delicious! The only thing I would change next time is to put less asparagus and more mushrooms. It was slightly off balance.

Very Good recipe! For those of you who are a little more health conscious, like myself, an alternative to frying the asparagus in butter would be to blanch them quickly just until tender or steam them for 5-7 minutes. The mushrooms still need to be sautéd, but I used about 2 Tbsp (I realise this may not seem like enough, but because mushrooms give off so much liquid 2 Tbsp is all you need) of olive oil to make it healthier. Getting rid of that butter should knock off at LEAST 100 calories.

i added ham and cooked it in a double crust pie and it was excellent

I thought this was a great way to use such great ingredients. My puff pastry sheets fit into a 9" square pan perfectly, would probably had to do the strips if I had wanted to put it into a 13x9 pan, I think this would even be good with a regular homemade pie crust. thanks!

This was totally yummy & really simple, I loved it! And I love you!!

This was really delicious and looked so impressive with the puffed brown pastry top.

super delicious! i used the Blender Hollandaise Sauce recipe here on allrecipes.com, really easy and fast. i would add a tsp. salt to this recipe and i also brushed the pan with butter and the top layer of puff pasty

Tastes good. My husband complemented on the dish. Making the dish took longer than I thought it would (the recipe times). Took other peoples advice and greased the pan, used all of the prepared hollandaise sauce (1 1/4 cup), and brushed the top with the egg yolk.

Yummy! And very elegant! As suggested, I used the whole pkg of hollandaise. I also used the full amount of asparagus. A few tips: 1)Use an egg slicer to slice the mushrooms. They slice easily and are uniform that way. And 2)My puff pastry sheets were square, not long enough to cover my pan, so for the top layer, I cut into 9 strips and layed them criss-cross in a lattice design on top. It turned out great, thanks!

Nice recipe. I actually hate mushrooms so I have no idea if this tasted good, but I made it for a bake sale and everyone loved it. Just some small changes. I used less butter and less garlic, no hollandaise, and just sauteed the veggies in the garlic butter, before dropping it in the puff pastry. I intended to add feta as well, but forgot! Anyway, everyone enjoyed it and it was perfect for a bake sale, especially in an office where savory always sells easier than sweet!

This is truly great. I followed tips used pam in pan and sprayed top of vented crust to brown. I used 1 bunch of asparagus, mushrooms and a red pepper; actually any combo would work nicely and also used the entire package of sauce. This is a meal in itself for Lent!!

I made this today, and it was truly delicious ,although as mentioned high on the carbs. I did take in the last reviews points of "pamming" my dish before applying the puff pastry. I didn't go the extra mile in getting fresh asparagus, I used a can of asparagus tips, not cooking them, but layering them first on top of the pie shell and then pouring the mushroom, garlic hollaindaise sauce. I also made "vents" for the top layer of pastry and instead of egg wash, I washed the pastry with milk to give it a nice golden colour when baked. My husband enjoyed this dish very much. Thank you for sharing !!

This recipe is truly delicious and a hit at the potluck I brought it to! It was fairly expensive to make though as asparagus is about $5/bunch where I live right now. I have a few suggestions to add to the recipe. 1. Oil baking pan well before putting puff pastry in. 2. Cut venting holes or slits in the top layer of puff pastry 3. Ten minutes was too long to cook the asparagus. I sliced my mushrooms to around 1/4" thick. Next time I make this I will fry the asparagus and mushrooms in butter together no more than 5 - 7 minutes. They have further cooking time in the oven and soggy asparagus is kind of gross. 4. Go ahead and use all of the prepared Hollandaise sauce (just shy of 2 cups). 5. Brush the top layer of puff pastry with a beaten egg before baking to give a nice glazed appearance to the finished product.

A little high in fat and calories but the taste is worth it!!! My daughter even ate it without complaint.