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Ingredients
Asparagus in Puff Pastry with Morel Sauce
- Ingredients
- 1 kilogram Asparagus
- 1 tsp salt
- 1 tsp sugar
- 2 shallots
- 200 grams Morel
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- 400 grams Puff pastry dough
- 2 egg yolks
- 150 milliliters Whipped cream
Peel asparagus, remove woody ends and cook in boiling salted water with sugar for about 10 minutes until very al dente.
Drain asparagus and allow to cool.
Preheat oven to 200°C (approximately 400°F).
For the sauce, peel shallots and chop finely. Brush morels and chop coarsely. Sauté together with shallot in butter until golden brown and sprinkle with flour. Deglaze with broth and simmer until slightly creamy. Season with salt and pepper. Roll out puff pastry into 4 rectangles about 20x12 cm (approximately 8x5 inch) and place asparagus on top. Season with salt and pepper. In the middle, spread some morels (without too much sauce) and shape dough into a roll. Squeeze together like candy and press edges together well, brush with a little water if needed. Place on a baking sheet lined with parchment paper and brush with egg yolks. Bake in preheated oven about 25 minutes until golden brown.
Meanwhile, heat and season broth and add cream to sauce. Remove asparagus pastry from oven and serve with sauce on the side.
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.4 g | (28 %) |