Asparagus Puff Pie
by Editorial Staff
Ingredients
- Bunch of Asparagus – 1 Part
- Olive Oil – 1 Teaspoon
- Salt / Pepper – To taste
- Mushrooms – 450 grams (you can use any assortment, I used champignons)
- Butter – 1-2 tbsp
- Salt – 1/8 Teaspoon
- Ground black pepper – 1/4 Teaspoon
- Fresh thyme – 3 Teaspoons
- Garlic – 2 Cloves (chopped)
- Puff pastry sheets – 2 Pieces
- Mascarpone Cheese – To taste
- Fontina Cheese – To taste (grate)
Directions
- Preheat oven to 200 degrees. Trim the ends of the asparagus; if the asparagus is thick, cut it in half lengthways and then across to make small pieces come out. Now fry the asparagus in olive oil for about 5 minutes.
- Chop the mushrooms, just not too finely. We put the asparagus aside and now melt the butter in the same pan. Fry the mushrooms for about 5-7 minutes, add some fresh thyme leaves, season with salt and pepper to taste. Now add chopped garlic, simmer for about 5 minutes and remove from heat.
- Cut the puff pastry sheets into medium squares. Now take a sharp knife and draw it from the edge of the dough at a distance of 2 cm. Put the chopped pieces on a greased baking sheet and put them in the oven for 5-6 minutes, the dough should rise slightly. We look at the photo, which should approximately work out.
- Now that the dough has risen, put the grated Mascarpone cheese on each slice, then sprinkle with 1-2 tablespoon. Fontina cheese and put in the oven again for 5-7 minutes.
- Remove from the oven and place asparagus and fried mushrooms on top of the cheese. Sprinkle with Parmesan cheese on top and put in the oven again for 10-15 minutes.
Enjoy your meal!
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