John Myers
Ingredients for 4 servings:
- 200 g asparagus, very thin spears or halved or quartered
- 5 morels, dried (or 100 g fresh)
- 1 lemon(s), organic
- salt and pepper
- some parsley
- some butter, melted
- Pasta sheets (phyllo pastry)
- some salt (fleur de sel)
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 58 minutes
Finger food, early summer starter
Peel the asparagus and cook in salted water until almost al dente. Soak the dried morels according to the instructions, then drain well, squeeze dry, and cut into small pieces. Clean the fresh morels thoroughly and also cut into small pieces. Sauté in a little butter for about 10 minutes (morels should always be eaten thoroughly!). Finely chop the parsley. Mix the asparagus with the morels and parsley, season with salt, pepper, and a little lemon juice. Spread out the filo pastry sheets and cut into rectangles measuring about 15 x 10 cm. Brush with a little melted butter, then place 3 rectangles on top of each other. Place some of the filling in the center of the rectangles and twist the ends together like candy. Bake at 200°C for about 8 to 10 minutes until golden brown. Remove from the oven and let cool slightly. Sprinkle the surface with a little water and sprinkle with fleur de sel and lemon zest. Makes approx. 8 pieces.
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