Asparagus Ragout in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 9.49 g | (10 %) | ||
| Fat | 13.45 g | (12 %) | ||
| Carbohydrates | 21.06 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.53 g | (15 %) |
| Vitamin A | 313.74 mg | (39,218 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.65 mg | (30 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 5.09 mg | (42 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 340.3 μg | (113 %) | ||
| Pantothenic acid | 0.88 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 17.54 mg | (18 %) | ||
| Potassium | 653.74 mg | (16 %) | ||
| Calcium | 114.53 mg | (11 %) | ||
| Magnesium | 38.24 mg | (13 %) | ||
| Iron | 4.05 mg | (27 %) | ||
| Iodine | 19.17 μg | (10 %) | ||
| Zinc | 2.04 mg | (26 %) | ||
| Saturated fatty acids | 3.57 g | |||
| Cholesterol | 159.48 mg |
Ingredients
- Ingredients
- 2 packets Puff pastry dough (frozen; each 300 grams)
- 800 grams white Asparagus
- 3 egg yolks
- 1 bunch Chervil
- juice of lemons
- salt
- Asparagus (pepper from the grinder)
- 1 generous pinch cayenne pepper
Preparation steps
Rinse asparagus, peel and cut off ends.
Thaw puff pastry, put all slices side by side and roll out into a 20 x 30 cm (approximately 8 x 12 inches) rectangle. Cut puff pastry rectangle into four equal parts and place on a baking sheet sprinkled with cold water baking sheet. Whisk together egg yolk and 2 tablespoons water and brush onto pastry. Bake in a hot 180°C (approximately 350°F) oven about 15 minutes until golden brown.
Cook peeled asparagus in boiling salted water with a little butter for 20 minutes.
Rinse chervil, shake dry, pluck leaves from the stem and finely chop. Reserve some leaves for garnish.
Remove 5 tablespoons asparagus water and place in a small pot. Whisk 2 egg yolks over a hot water bath until fluffy then gradually add in 1/2 cup asparagus water. Do not overheat or egg yolks will cook. Add chervil and season with lemon juice, pepper, salt and cayenne pepper.
Cut puff pastry once across, set the lower halves on a plate, spread drained asparagus on pastry and cover with herb foam. Cover with other half of puff pastry. Serve with remaining herb sauce and garnish with chervil leaves.
