Asparagus ragout in puff pastry

Brooke Calhoun
4 2
60 mins
60 mins


Servings: 4
  • 500 g white and green asparagus
  • 7-10 Tbsp Salt
  • 1 bundle (500 g) Carrots
  • 1 package (100 g) 4 queen pies to fill
  • 1 TABLESPOON Butter or. Margarine
  • 1 TABLESPOON Flour
  • 4 TABLESPOONS Whipped cream
  • 2 Egg Yolk
  • 7-10 Tbsp Lemon Pepper
  • 7-10 Tbsp Worcester sauce
  • 200 g Bovine ham in
  • 7-10 Tbsp slabs


  1. 1

    Peel the white asparagus and cut off the woody ends. Wash the green asparagus, peel the lower third and cut off the woody ends. Cut asparagus into pieces and cook in boiling salted water for about 10 minutes.

  2. 2

    Peel the carrots so that some greenery remains, put them in boiling salted water and cook for 10 minutes. Bake the pies in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 8 minutes. Drain the asparagus, collecting 3/8 litres of vegetable water.

  3. 3

    Heat the fat in a pot. Sweat flour in it and deglaze with the asparagus water while stirring. Let it boil well. Whisk cream and egg yolk. Remove sauce from the heat and alloy with the cream and egg yolk mixture.

  4. 4

    Season to taste with salt, pepper and Worcester sauce. Add the asparagus. Cut ham into strips and add. Drain the carrots. Arrange asparagus ragout in the pies. Add the carrots.