Asparagus Casserole in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg asparagus, any green or white, in bite-sized pieces
- 1 liter vegetable broth
- 1 pinch (s) sugar
- 1 lemon (s), a squeeze juice
- 2 packs puff pastry, cooling shelf
- 3 egg (s), size M.
- 150 g cream
- 100 g parmesan, rated
- Salt and pepper, nutmeg
- 3 stalks parsley, chopped
- 3 stalks dill, chopped
- 8 stalks chives, cut into fine rolls
- 2 stalks rosemary, the needles plucked and chopped
- 100 g ham, cooked, cut into strips
- some butter to grease the form
Print Recipe
Pin Recipe Instructions
- Peel the asparagus (the whole white and the green in the lower third), cut off the ends. Add the waste with a squeeze of lemon and a pinch of sugar to the boiled vegetable stock and simmer for about 20 minutes. Then remove it. Then add the asparagus to the broth and pre-cook (do not cook through!). Cook the white asparagus for 6 minutes and the green asparagus for 3 minutes.
- Meanwhile, put a pack of puff pastry in a greased baking dish, the edges of the dough should be raised a little on the edge (my form is 23 x 30 cm, but a bit larger is also possible).
- Allow the cooked asparagus to drain off in a sieve (by the way, the great, spicy stock can be used to cook an asparagus soup / cream soup, so don`t throw it away!) Then spread it on the dough in the mold.
- Then make a cream from the eggs, cream, parmesan, fresh herbs and spices (taste!). Beat everything briefly with the mixer, fold in the ham strips and then spread over the asparagus.
- The second sheet of puff pastry can be cut into strips and distributed anywhere on the casserole like a grid. a half to 3/4 sheet of puff pastry is normally sufficient for this. Then bend the edges of the puff pastry out of the mold a little. Brush the puff pastry with a little butter.
- Bake everything at 220 degrees (top and bottom heat) on the middle rack for about 20 minutes.
- Best served hot.
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