Asparagus Tartlets

Preface

1. Since you need a relatively large number of asparagus tips for the tartlets, I bought 500 grams of asparagus and used all the asparagus tips for the tart – 2 tablespoons of the asparagus stalks came in – I made a soup from the remaining asparagus stalks – that’s why the asparagus is in the list of ingredients weight not specified …..

Quimiq …

1. if you don’t have a quimiq on hand, just take a little more of the sour cream, and instead of quimiq add a little cream or mascarpone – the whole thing is then strengthened with gelatine …

preparation

1. Wash the asparagus and peel the lower third – cut the asparagus tips exactly to the length of the serving rings – cut the remaining asparagus stalks into 1 cm long pieces – cut out the pumpernels with the serving ring –

Cooking asparagus …

1. Boil the asparagus peels in 1 liter of water with a little vegetable stock powder and salt for about 20 minutes – then boil the asparagus pieces in a colander – in the final boiling phase, cook the asparagus tips over the top until soft
2. the asparagus tips are immediately placed under cold water when they are done (then they keep their color and shape better) – remove the sieve insert with the asparagus pieces and allow to drain – let the asparagus stock run through a sieve, we will make soup out of it later – Throw away the boiled asparagus peels

Asparagus cream …

1. Mix the saucepan, sour cream and the room-warm quimiq together – cut chervil into small pieces and add – season with the spices – finally add a handful of asparagus pieces to the cream and stir everything well (we use the asparagus stock and the remaining pieces of asparagus for a soup)

Structure of the asparagus tart …

1. place the pumpernikel slices in the serving ring and place the asparagus tips all around – now fill the tartlets with the asparagus cream and cook for at least 3 hours. refrigerate

serve and decorate

1. The best way to get the asparagus tart out of the serving ring is to use the matching serving ring slide – simply push it out from below and then place the tartlet on the plate – it was decorated with a few pumpernickel slices and herbs as well as balsamic cream