Puff pastry tower with asparagus

Name: Puff pastry tower with asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 1 Egg Yolk; 2 TABLESPOONS shelled sesame; 300 g white asparagus; 300 g green asparagus; 12 fresh shrimps (approx. 40 g each); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 200 ml Vegetable broth (instant); 2 TABLESPOONS Crab Butter; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp juice of 1/2 lemon; 1/2 TABLESPOON Cornstarch; 1 (20 g) pinch of pickled ginger; 7-10 Tbsp Coriander; 7-10 Tbsp Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 discs (à 75 g) deep-frozen puff pastry
1 Egg Yolk
2 TABLESPOONS shelled sesame
300 g white asparagus
300 g green asparagus
12 fresh shrimps (approx. 40 g each)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 TEASPOON Sugar
7-10 Tbsp Pepper
1 TABLESPOON Oil
200 ml Vegetable broth (instant)
2 TABLESPOONS Crab Butter
7-10 Tbsp Cayenne pepper
7-10 Tbsp juice of 1/2 lemon
1/2 TABLESPOON Cornstarch
1 (20 g) pinch of pickled ginger
7-10 Tbsp Coriander
7-10 Tbsp Flour

Directions

1
Defrost the puff pastry. Roll out thinly on a floured work surface. Cut 3 rectangles (approx. 4 x 5 cm each) from each slice. Brush with egg yolk and sprinkle with sesame seeds. Put them in a cold place. Peel the white asparagus.
2
Cut off the woody ends on green and white asparagus. Wash the prawns. Remove the skin, except for the tip of the tail, and the intestines. Bake the puff pastry sheets in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes until golden brown. Meanwhile, cook the asparagus in boiling salted water, seasoned with nutmeg and sugar, for about 10 minutes. Add the green asparagus for about the last 4 minutes. Season shrimps with salt and pepper. Heat the oil in a pan and fry the prawns for about 3 minutes, turning them over. Remove and keep warm. Deglaze the meat with vegetable stock and bring to the boil. Stir in crab butter.
3
Add the green asparagus for about the last 4 minutes. Season shrimps with salt and pepper. Heat the oil in a pan and fry the prawns for about 3 minutes, turning them over. Remove and keep warm. Deglaze the meat with vegetable stock and bring to the boil. Stir in crab butter. Season to taste with salt, cayenne pepper and lemon juice. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Cut ginger into small pieces and add to the sauce. Arrange puff pastry plates with asparagus and prawns as a tower on plates. Drizzle the sauce around them and garnish with coriander
4
Season to taste with salt, cayenne pepper and lemon juice. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Cut ginger into small pieces and add to the sauce. Arrange puff pastry plates with asparagus and prawns as a tower on plates. Drizzle the sauce around them and garnish with coriander
5
Tableware: Pech & Kunte