Puff pastry asparagus muffins

Name: Puff pastry asparagus muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 pack of (450 g) deep-frozen puff pastry; 500 g white asparagus; 7-10 Tbsp Salt; 100 g diced bacon; 100 g grated Emmental cheese; 3 Eggs (size M); 100 g ripened cream; 100 g Whole milk yoghurt; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 pack of (450 g) deep-frozen puff pastry
500 g white asparagus
7-10 Tbsp Salt
100 g diced bacon
100 g grated Emmental cheese
3 Eggs (size M)
100 g ripened cream
100 g Whole milk yoghurt
7-10 Tbsp Fat and flour

Directions

1
Place the puff pastry slices next to each other and defrost. Peel the asparagus, cut off the woody ends and cut into approx. 4 cm long pieces. Cook the asparagus in boiling salted water for about 3 minutes, remove and drain.
2
Cut the puff pastry slices in half to create squares of approx. 12 x 12 cm. Grease the hollows of a muffin tray (12 hollows) and dust with flour. Line with puff pastry.
3
Add ham, cheese and asparagus. Mix eggs, sour cream and yoghurt, season with salt and pepper and pour into the moulds. Lightly twist in any protruding puff pastry tips. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) bake for about 20 minutes. Let the muffin tray cool down on a cake rack for about 30 minutes, carefully lift the muffins out of the trays and serve.