Napoleon Sandwiches

Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese

Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper

Preheat oven to 375 degrees; grease a baking sheet.

Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.

Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.

Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.

Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.

Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.

Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.

NOTES
This might be from Vegetarian Times.
Untried.