Summary

Ingredients

• 1 kg asparagus, white
• 100 g rocket
• 500 g cream cheese
• 150 g parmesan, freshly rated
• 300 grams flour
• 1 sachet dry yeast
• 180 ml water, warm
• Salt and pepper from the mill
• sugar
• Lemon juice
• Crema di balsamic vinegar

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus. Heat the peel with water, add salt, sugar and a few squirts of lemon juice and let it steep for about 30 minutes (do not boil, otherwise it will be bitter). Overnight, too. Remove the peel, reduce the brew until there are only about 2 - 3 tablespoon. This step isn`t necessary, but it tastes great.
2. In the meantime, mix the flour with approx. 1 teaspoon of salt and the dry yeast, add warm water and knead with the dough hook of the mixer. Finally knead with your hands. The dough should be dry and not sticky.
3. Cover and leave to rest in the oven at max. 50 ° C for 30 minutes. Roll out thinly on a baking sheet lined with baking paper.
4. Cut the peeled asparagus into pieces approx. 2 cm long, preferably crosswise, and steam them for 3 - 4 minutes (depending on the thickness of the asparagus).
5. Stir the cream cheese into the reduction (if you don`t have asparagus stock, you can also use some white wine or milk), season with salt, pepper, lemon juice and sugar if necessary (if it has turned a bit bitter). Stir in the parmesan.
6. Brush the dough with the cream cheese mixture, spread the asparagus on top and press in a little. Bake for 15 minutes at 200 ° C (fan oven). Top with rocket and decorate with crema di balsamico.