Asparagus Puff Pie is a good seasonal baking option to delight your family. Moreover, asparagus is the lowest-calorie vegetable that is full of vitamins and minerals!
Servings: 4-6
Cook: 50 mins
Summary
Cook Time
50 mins
Course
Dessert
Servings (Default: 4)
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)
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.
Ingredients
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