Asparagus in puff pastry with fresh chive sauce
Asparagus in puff pastry with fresh chive sauce
Supplies:
- 16 AA asparagus or AAA (over one kilo)
- 8 slices of butter puff pastry
- 2 boiled egg
- Egg yolk
- 7 tbsp. mayonnaise
- 7 tbsp. Yogurt
- 7 tbsp. Chives
- Pepper and salt
- Oven, baking tray or oven rack, lined with baking paper
2 persons
vegetarian main course
Preparation method:
Preheat the oven to 220 o C (convection 200 o C).Defrost the puff pastry slices.Peel the asparagus. Boil the asparagus in lightly salted waterwith the peels al dente (cook for 8 minutes and then another 10minutes in the cooking liquid).Stick two sheets of puff pastry together on one side with 0.5cm overlap. Do the same with the other two.
Remove the asparagus from the cooking liquid.Place the asparagus on two slices of puff pastry and put the othertwo over. Make a decorative border in the edges withfork or toothed roller. Brush the package with egg yolk.Bake the package in the oven until light brown and done, about 20 minutes.
Sauce:
Mix mayonnaise and yoghurt well. Stir in the chivesthrough. Season with salt and pepper.
Serve the parcels with halved eggs. Spoon some sauceover the egg and serve the rest of the sauce separately.