Asparagus Puff Pastry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet puff pastry, fresher from the refrigerated shelf
- 400 g asparaus, cleaned, fresh, white in 2-3 cm pieces
- 200 g sour cream or double cream
- 2 egg (s), size M
- 1 bowl fresh cress
- 1 lemon (s), zest, untreated
- 40 ml white wine, drier, preferably Riesling
- 100 g cheese, hearty, rated (e.. Appenzeller or Comte)
- 100 g ham, cooked (butcher`s), diced
- 1 squirt lemon juice, fresher
- a bit salt
- some pepper, freshly ground white
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into 2-3 cm pieces. Cook in salted water for 4-5 minutes (depending on thickness) and drain.
- Grease the shape and insert the puff pastry.
- Mix the grated cheese with the eggs, sour cream, white wine, lemon juice, lemon zest, cress, a little salt and pepper. Place the parboiled and drained asparagus pieces on the puff pastry, spread the ham cubes over them and cover with the sauce. Cover it with the puff pastry as a lid and press down firmly on the edges. Poke a few small holes in the puff pastry so that the air can escape and bake for around 35-40 minutes (depending on the shape) in an oven preheated to 200 degrees.
- After about 20 minutes, cover the surface with aluminum foil so that it does not burn. Take out and let cool down a bit, turn out and cut into slices
- A lavish main course for 2 people, as a starter sufficient for 8 people on a light salad.
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