Pietras Asparagus Pockets with Sauce Bolzano Art
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 sticks asparagus, pre-cooked firm to the bite
- 4 slices puff pastry
- 4 slices ham, cooked, e.g. Prague style or ham
- 2 tablespoon parmesan, freshly grated, possibly more
- 1 egg yolk, for brushing
For the sauce:
- 5 tablespoon mayonnaise
- 1 egg (s), hard-boiled, finely chopped
- 1 tablespoon chives, in rolls or wild garlic, finely chopped
- 1 teaspoon horseradish
- 1 dash white wine
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Mix the sauce ingredients well, put in a cool place.
- Thaw the puff pastry sheets, roll them out a little, cover each with 1 slice of ham, place 3 asparagus stalks in the middle, sprinkle with parmesan. First fold in puff pastry on the short and then on the long side, place the seam down on baking paper, brush with egg yolk, bake at 170 ° for 20 to 25 minutes until golden brown. Serve with the sauce.
- If you like, you can also put 1-2 wild garlic leaves on top of the ham.
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