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Asparagus ragout on a bed of dough

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Ingredients for 4 servings:

  • 1 puff pastry, rolled out, approx. 25 x 42 cm
  • 500 g asparagus, green
  • 1 onion(s)
  • 1 tbsp butter
  • 2 dl vegetable broth
  • 200 g crème fraîche
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Halve the dough lengthwise, then quarter each. Place the dough pieces on a baking sheet lined with baking paper and prick all over with a fork. Bake the puff pastry pieces in the lower half of an oven preheated to 220°C (425°F) for about 10 minutes. Peel the lower third of the asparagus and cut into approximately 2 cm pieces. Finely chop the onion and sauté both in the warm butter. Add the stock and simmer for about 7 minutes until soft. Mix in the crème fraîche and season. Spoon the asparagus mixture onto the dough pieces and serve immediately. Main course for 4, starter for 8 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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