Puff Pastry with Green Asparagus, Potatoes and Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 119.6 μg | (199 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,350 mg | (34 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
Place the potato slices with the asparagus in a large bowl and mix with half of the pesto.
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.
