Asparagus Pastries with Saffron Sauce and Tomatoes

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Asparagus Pastries with Saffron Sauce and Tomatoes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram white Asparagus
lemons
salt
1 pinch sugar
1 small shallot
½ Fennel bulb
30 grams butter
½ tsp Saffron
2 Tbsps white wine
0.3 l Vegetable broth (from a jar)
150 grams Double cream
salt
lemon juice
200 grams Tomatoes
salt
peppers
1 sprig Dill
200 grams Puff pastry dough (frozen)
1 egg yolk
How healthy are the main ingredients?
TomatosugarDilllemonsaltshallot

Preparation steps

1.

For the asparagus: Peel the asparagus and remove woody ends. Cook in a pot of boiling salted water, a pinch of sugar and lemon juice, until tender, about 7 minutes. Remove and drain on a paper towel.

For the sauce: Peel and finely chop the shallots. Rinse the fennel and cut into slices. Heat the butter in a skillet. Add the shallot and fennel, and cook until the shallot is translucent. Stir in the white wine and bring to a simmer. Stir in the vegetable stock and bring to a boil. Add the cream and cook over low heat for 10 minutes. Strain through a fine sieve into another pot.

2.

For the asparagus pastries: Preheat oven to 225°C (approximately 435°F). Thaw the puff pastry according to the package directions. Roll the puff pastry into 8 x 18 cm (approximately 3 1/4-7 inch) rectangles. Place 3 asparagus spears on each puff pastry rectangle and roll the pastry around the asparagus. Brush with the egg yolk. Brush a baking sheet with water. Place the asparagus pastries on top and bake for 8 minutes. 

For the sauce: Stir the saffron into the sauce and season with salt and pepper to taste. Stir in the lemon juice. 

3.

For the tomatoes: Blanch the tomatoes in boiling water, rinse with cold water, remove seeds and finely chop. Season with salt and pepper to taste.

4.

For serving: Serve the asparagus pastries with the saffron sauce and chopped tomatoes. Garnish with dill.