John Myers
Ingredients for 2 servings:
- 1 pack of puff pastry, from the refrigerated section
- 500 g asparagus, green
- 2 eggs
- 1 cup sour cream
- 75 g bacon, diced
- ½ onion(s), red
- 1 sprig(s) rosemary
- Salt
- Pepper, coarse, freshly ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
crispy, asparagus-like, simple
Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper. Wash the asparagus and peel about the bottom third, trimming off any woody ends, then cut the stalks into thirds. Cut the onion into half rings and finely chop the rosemary. Roll out the puff pastry and cut into six squares (or rectangles, depending on the original shape). Arrange them evenly on the baking sheet. Fold up each edge by about one centimeter (do not fold over completely), trying to seal the corners as tightly as possible. Beat the eggs, reserving about 1-2 teaspoons of the mixture, and mix the rest with the sour cream. Add the rosemary and season the mixture generously with salt and pepper. Then carefully pour into the puff pastry cases. It’s okay if some spills out, as long as most of it ends up inside the squares. Don’t overfill the tarts; instead, keep some egg mixture left over. Now divide the bacon cubes and onion half-rings between the tarts. Again, be sparing here so the tarts don’t overflow, allowing us to concentrate fully on the asparagus. Place the asparagus parallel to each other in the tarts, about 6 pieces per square for average-thickness spears. Finally, brush the folded-up edges of the pastry with the remaining egg. Bake using top/bottom heat for about 30 minutes until golden brown. Season with salt and/or pepper to taste. Serve warm or cold. One tray (= 1 roll of puff pastry) yields 6 portions, which are enough for 2-3 people, depending on your appetite.
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