Puff Cups with Asparagus and Sauce

0
Average: 0 (0 votes)
(0 votes)
Puff Cups with Asparagus and Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
7 ounces Puff pastry
cream (for brushing)
2 cups white Asparagus (trimmed)
2 cups green Asparagus (trimmed)
1 teaspoon sugar
1 tablespoon lemon juice
For the sauce
½ cup butter
1 egg yolk
2 tablespoons dry white wine
2 tablespoons finely chopped Fresh herbs (e. g. chervil and chives)
lemon juice
to garnish
Cress
Pansy
How healthy are the main ingredients?
sugarCress

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Roll out the puff pastry, if not pre-rolled, to a thickness of 3-4 mm. Cut out 12 circles (diameter 8-9 cm). Cut a hole (5-6 cm in diameter) out of the centre of 8 of the circles to form rings. Put the 4 complete circles on the baking tray, prick a few times with a fork, brush the edge with water and place one ring on each circle. Brush with water and place a second ring on top. Press gently, brush with cream and bake for around 15 minutes until golden brown. Remove from the oven and leave to cool.
3.
Cut the tips off the asparagus (approx. 10 cm). Peel the white asparagus and halve all the stalks lengthways. Bring a pan of salted water to the boil with the sugar and the lemon juice. Add the white asparagus and simmer for around 8-10 minutes until cooked. Add the green asparagus after 5 minutes and finish cooking together.
4.
For the sauce, melt the butter in a pan. Beat the egg yolk with the wine in a bowl over hot water, take off the heat and stir in the melted butter, initially drop by drop, then in a thin stream until you have a shiny, smooth sauce. Stir in the herbs and season to taste with a dash of lemon juice and salt.
5.
Arrange the pastry cases on plates and fill with the well drained asparagus. Drizzle a little sauce over the top and on the plate and serve garnished with cress and pansies.