John Myers
Asparagus in Puff Pastry Dieter’s Art
The perfect asparagus in puff pastry dieter’s art recipe with a picture and simple step-by-step instructions.
- 800 g Freshly cooked asparagus
- 750 g Mixed minced meat
- 100 g Air-Dried raw ham
- 1 piece Diced onion
- 1 piece Chopped garlic
- 3 cm Chopped ginger
- 1 piece Egg whisked
- 2 packet Puff pastry roll
- 20 g Granulated chicken broth
- 2 tsp Salt to taste
- 3 pinch Pepper from the grinder
- 0,5 tsp Chilli from the mill
- 1 pinch Ground lemongrass.
Cook with the asparagus
- 15 g Butter
- 2 tsp Lemon juice
- 3 tsp Salt
- 1 tsp Sugar
- 2 liter Water
- Boil the asparagus as well as in my KB. Drain the cooked asparagus with a paper towel. First we put an egg in a cup and stir it with a fork. Peel the onions, ginger and garlic and cut into small cubes. Fry the minced meat, diced onions, garlic and ginger in a pan.
- Season with chicken broth, salt and pepper as well as some ground chilli and lemongrass then let cool. Now we roll out the puff pastry and use a spoon to put the cooled, fried minced meat on it about 1 cm high. Brush the ends with the egg. We take 8th piece of asparagus and wrap it with air-dried raw ham and fry it in a pan.
- Now we distribute 4th piece of cooled fried asparagus and 6th piece of cooked asparagus on the puff pastry. Now we fold the sides right and left, then we roll the dough from bottom to top. And brush the roll with the egg, with a fork we poke a few holes in the dough. Put this on a baking sheet with baking paper in the preheated oven at 180 degrees for 20 minutes until it is golden yellow
- With fresh salad.
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