John Myers
Ingredients for 4 servings:
- 15 stalk(s) asparagus (white or green)
- 1 pack of puff pastry (for rolling out)
- 1 bell pepper(s)
- 4 spring onions
- 3 eggs
- 1 tbsp cream
- 2 onions
- 3 garlic cloves
- 50 g Parmesan, grated
- salt and pepper
- Sugar
- ½ lemon(s)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sauté roughly chopped onions and finely chopped garlic, then let cool. Cook the asparagus in water with salt, sugar, and half a lemon for 5 minutes, then let cool (peel and trim some of the white asparagus, only trim the green asparagus). Roll out the puff pastry and trim the edges to about 3 cm. Salt the eggs and whisk them together with the cream. Brush the mixture over the entire surface of the puff pastry and set the rest aside. Place the cut strips on the edges, pressing lightly to seal them. Bake everything in the oven at 150°-170°C until the pastry has expanded slightly. Lightly press down the air pocket in the center with your hand. Let cool. Add the fried onions and garlic, slice the spring onions, and peel and dice the bell pepper, evenly distributing them around the edges, making sure to leave a slight hollow in the center. Place the asparagus on top and, using a spoon, gradually add the remaining beaten eggs. Bake in the oven at 180° for about 20 minutes, spread Parmesan cheese on top after 10 minutes.
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