John Myers
Baked Asparagus Puff Pastries
The perfect baked asparagus puff pastries recipe with a picture and simple step-by-step instructions.
- 8 Poles Asparagus white
- Sugar
- Salt
- Butter
- 4 piece Puff pastry corners
- 250 g Prague ham
- 250 g Creme fraiche Cheese
- 5 tbsp Mixed herbs e.g .:
- Chervil fresh
- Fresh smooth parsley
- Lemon balm fresh
- Salt pepper
- 1 tbsp Freshly squeezed lemon juice
- 100 g Grated Gouda
- 1 Egg
- Peel the asparagus, cut off the ends and cut the stalks in half.
- Bring the salted water with a tablespoon of sugar and a piece of butter to the boil and cook the asparagus in it for about 15 minutes. Drain in a colander.
- In the meantime, let the puff pastry defrost according to the instructions on the package.
- Mix the crème fraîche with the finely chopped herbs, salt, pepper and lemon juice.
- Cut the ham into fine strips and stir into the crème fraîche.
- Separate the egg.
- Now place the asparagus halves on the puff pastry squares at an angle.
- Brush the puff pastry corners with the egg white and roll up tightly. Then the middle parts.
- Now brush the asparagus halves with the herb mixture and sprinkle with cheese.
- Brush the rolled up puff pastry pieces with the egg yolk and place the asparagus pockets in the oven preheated to 200 ° C.
- After about 20 minutes, the particles should have taken on a nice color and be ready.
- Serve with a well-chilled Riesling or whatever everyone likes ….. I’ll just say “GUTEN APPETIT” your Gabi
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