Asparagus in puff pastry
Asparagus in puff pastry is the perfect choice for a quick and elegant snack. The delicate, crispy pastry envelops the juicy asparagus, creating a perfect blend of flavors. This is a simply superb recipe.
Preparation time: 20 minutes Baking time: 20 minutes Number of servings: 8 servings Per 100 g of dish: Energy value 278 kcal Carbohydrates 17 g - Including sugars 2 g Protein 12 g Fats 18 g Diet: low-sugar, low-carbohydrate.
- green asparagus 1 bunch - 350 g
- puff pastry 1 classic package - 230 g
- smoked bacon slices 150 g
- grated parmesan 10 g
- olive oil 1 tablespoon
- almond flakes 20 g
- 1 quail egg or yolk of a small egg
- a pinch of salt and pepper
Asparagus in puff pastry
Wash a bunch of young, green asparagus under cold, running water. Be careful not to damage the tips, as they are very delicate and may break. Hold the end of each asparagus spear and snap off the woody ends. You can do this with your hands. The asparagus will break naturally at the edible end. Prepare all the asparagus spears this way. Pat them dry on a paper towel and drizzle with a tablespoon of olive oil, then sprinkle with a little pepper and salt. I ended up with about 350 grams of asparagus (23 spears).
You can start preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit) using the top-bottom heat setting, or 170 degrees Celsius (350 degrees Fahrenheit) using the convection function. Count how many asparagus spears you have and divide them into two or three to form mini bundles. Wrap each bundle in one or two slices of bacon. Only wrap the center of the asparagus spears.
Tip: You can also swap the sliced bacon for Parma ham, and for a meatless version, blanched eggplant or zucchini slices work well. These slices can also be lightly fried or grilled beforehand to make them pliable. However, they must be very thin.
Wrap each bunch in thinly sliced puff pastry strips (take them out of the refrigerator a little while beforehand to make them more pliable). Finally, place the prepared asparagus bunches on a thin baking sheet lined with parchment paper. Leave some space between them, as the puff pastry will expand during baking. Brush the top of the puff pastry with a lightly beaten egg yolk or a whole quail egg and sprinkle with flaked almonds.
Tip: You can replace the almond flakes with light or dark sesame seeds. Spice blends, such as red savory, also work well here.
Place the baking sheet with the asparagus in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), using the middle rack. Bake for about 10 minutes. If the pastry isn't starting to brown, increase the temperature to 200 degrees Celsius (400 degrees Fahrenheit) and bake for another 10 minutes. If the temperature is right, bake for a total of 20 to 25 minutes. If you notice the pastry and almonds are starting to brown too much, lower the oven temperature or move the baking sheet to a lower rack.
Remove the baked asparagus in puff pastry immediately after baking and serve sprinkled with grated Parmesan cheese and garnished with fresh parsley, if desired. You can also sprinkle the whole thing with freshly ground pepper.
Enjoy your meal.
