Asparagus in strudel dough on mustard sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, oil, egg yolk, salt and 60 ml water to a smooth dough. Wrap in foil and let it rest in the refrigerator for about 45 minutes. In the meantime, peel white asparagus and wash green asparagus. Cut off woody ends. Cook white asparagus in boiling salted water, seasoned with nutmeg and sugar, for about 10 minutes. Add green asparagus for the last 4 minutes. Remove the asparagus and drain. Measure out 100 ml asparagus stock. Remove toast crust. Grind bread finely in a universal chopper. Mix quark with toast crumbs and egg until smooth. Wash tarragon, dab dry and pluck except for a little bit for garnishing. Chop finely and fold into the quark mixture. Season with salt, cayenne pepper and 1/2 tablespoon vinegar. Roll out the strudel dough thinly on a floured kitchen towel and pull it out wafer-thin. Melt the fat and spread it evenly on the strudel dough with a brush, except for a little bit for brushing the strudel. Cover approx. 1/5 of the strudel dough with smoked salmon. Spread about half of the quark mixture on top. Spread the asparagus on top and spread the rest of the quark mixture on top. Add the remaining smoked salmon and roll up the strudel. Place the strudel on a baking tray lined with baking paper. Brush with the remaining fat and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown. In the meantime bring 100 ml asparagus stock and cream to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Stir in mustard and season to taste with salt, cayenne pepper and the remaining vinegar. Cut strudel into 4 pieces and arrange on plates with sauce. Garnish with tarragon

2. 2

   Tableware: Pech & Kunte

3. 3

   own props: Sauce boat

Nutrition Facts

KCAL
640 kcal

CARBS
39 g

FATS
37 g

PROTEINS
38 g