Asparagus in puff pastry
easy
45 mins
45 mins
Ingredients
- 4 discs (à 75 g) deep-frozen puff pastry
- 1 kg white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp a few squirts of lemon juice
- 1 TABLESPOON Butter
- 1 Egg Yolk
- 8 pieces of salmon fillet (approx. 100 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 2 packages (250 ml each) Hollandaise sauce
- 7-10 Tbsp Flour
- 7-10 Tbsp Parsley
- baking paper
Directions
- 1
Place puff pastry sheets next to each other and allow to thaw. Wash and peel the asparagus and cut off the woody ends. Put asparagus in boiling salted water. Add lemon juice and butter. Let simmer at medium heat for about 20 minutes. Drain well.
- 2
Roll out dough slices on a floured work surface for a long time. Cut out 2 flowers at each end. Roll asparagus in portions in the puff pastry. Spread with whisked egg yolk. Decorate with cut flowers. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, wash the salmon and pat dry. Fry in hot oil while turning for 7-8 minutes. Season with salt, pepper and a few drops of lemon juice. Carefully warm up the sauce Hollandaise. Arrange asparagus in puff pastry with salmon and sauce on plates.
- 3
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, wash the salmon and pat dry. Fry in hot oil while turning for 7-8 minutes. Season with salt, pepper and a few drops of lemon juice. Carefully warm up the sauce Hollandaise. Arrange asparagus in puff pastry with salmon and sauce on plates. Serve garnished with parsley and sprinkled with pepper from the mill. Serve with new potatoes
Nutrition Facts
1140 kcal
35 g
89 g
49 g
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