Puff Pastry with Green Asparagus, Potatoes and Wild Garlic

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Average: 4.5 (2 votes)
(2 votes)
Puff Pastry with Green Asparagus, Potatoes and Wild Garlic
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
838
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie838 cal.(40 %)
Protein17 g(17 %)
Fat62 g(53 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E11.8 mg(98 %)
Vitamin K119.6 μg(199 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.5 mg(36 %)
Folate314 μg(105 %)
Pantothenic acid2.5 mg(42 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C98 mg(103 %)
Potassium1,350 mg(34 %)
Calcium222 mg(22 %)
Magnesium139 mg(46 %)
Iron4.8 mg(32 %)
Iodine31 μg(16 %)
Zinc3.3 mg(41 %)
Saturated fatty acids20.8 g
Uric acid107 mg
Cholesterol64 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
24 ozs waxy potatoes
salt
36 ozs green Asparagus
2 handfuls Wild garlic
2 Tbsps peeled almonds
1 Tbsp lemon juice
2 Tbsps grated Parmesan
3 ozs olive oil
freshly ground peppers
10 ozs Puff pastry dough
olive oil (for brushing)
2 Tbsps Sesame seeds
How healthy are the main ingredients?
potatoolive oilalmondSesame seedsParmesansalt

Preparation steps

1.

Rinse the potatoes and cook for about 25 minutes in boiling salted water. Rinse the asparagus, peel the bottom third, cut off woody ends and blanch for 3-5 minutes in salted boiling water. Then drain, rinse in cold water and drain. Preheat the oven to 200°C / 400°F. Drain potatoes, let moisture evaporate, peel and cut into slices.

2.

Rinse the wild garlic and pat dry. Chop the leaves coarsely, place in a mortar and grind finely with the almonds. Add lemon juice and Parmesan and mix with the mortar. Gradually pour in the olive oil while whisking until a creamy paste has formed. Season the pesto with salt and pepper.

3.

Place the potato slices with the asparagus in a large bowl and mix with half of the pesto.

4.

Roll out the puff pastry and place on a parchment paper-lined baking sheet. Brush with olive oil and sprinkle with sesame seeds. Then top with potatoes and asparagus and drizzle with the remaining pesto. Season with salt and pepper, slide the tray into the oven and bake for about 25 minutes. Cut into pieces and serve.