Summary

Ingredients

• 1 roll (s) puff pastry from the cooling shelf, 270 g each
• 6 slices bacon
• 6 spear / s asparagus, green
• 6 spear / s asparagus, white
• 1 clove garlic
• 150 g crème fraîche
• 1 egg (s) for brushing
• 1 pinch (s) nutmeg
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For 6 puff pastry pockets
2. Preheat the oven to 210 ° C top / bottom heat.
3. Peel the white asparagus, cut in half and pre-cook in salted boiling water. Clean and halve the green asparagus. Season the crème fraîche with nutmeg, salt and pepper. Finely chop the garlic and stir into the crème fraîche.
4. Unroll the puff pastry on a baking sheet and cut it once across and twice lengthways, so that there are 6 rectangles. Cut each corner in an L-shape parallel to the edge. Spread 1 tablespoon of the crème fraîche on each of the pockets. Roll two white and two green asparagus halves per bag in bacon and place in the middle of the bag. Close the pockets with the corners folded and brush with the beaten egg.
5. Bake the asparagus pockets for about 15 minutes until golden brown.