Salad with Asparagus in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 123.9 μg | (207 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 341 μg | (114 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 361 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 stalks white Asparagus (thick)
- 700 grams green Asparagus
- 300 grams Puff pastry dough (frozen)
- Pastry flour (for the work surface)
- salt (sugar)
- 1 lemon
- 1 egg yolk
- 150 grams thick, green Beans
- 100 grams lamb's lettuce
- 3 Tomatoes
- ½ bunch Arugula
- 2 Tbsps White vinegar
- 1 pinch sugar
- 1 tsp Mustard
- 5 Tbsps Corn oil
- salt
- freshly ground peppers
- 4 hardboiled eggs
Preparation steps
Rinse white asparagus, peel and cut off woody ends.
Wash green asparagus and peel only the lower end and cut off woody ends.
Thaw the puff pastry and roll out on a floured work surface about 25 x 40 cm (approximately 10 x 16 inches) and cut into four equal rectangles.
Season white asparagus with salt, 1 pinch of sugar and a little lemon juice and blanch about 15 minutes until al dente. Add the green asparagus after about 8 minutes. Drain, reserving a half cup of cooking liquid.
Place 1 stalk of white asparagus on two pastry dough rectangles and 2 green asparagus stalks on each of the remaining 2 rectangles. Brush the edges and sprinkle with egg whites and fold the dough into packets. Lightly press the edges together and place with the seam side down on a baking sheet lined with parchment paper. Brush the surface with beaten egg yolk and bake in the preheated oven (200°C) (approximately 400°F) for about 15 minutes until golden brown.
Blanch beans in boiling water for about 5 minutes. Drain, rinse and drain again.
Blanch tomatoes, peel, remove seeds and cut into small cubes.
Rinse, trim and spin dry the lettuce and arugula.
Mix vinegar with the reserved asparagus cooking liquid, mustard, sugar and the oil and season with salt and pepper to taste.
Peel eggs and cut in half.
Cut the baked asparagus in puff pastry into slices.
To serve, arrange blanched green asparagus spears, lettuces, beans and tomatoes on a plate. Drizzle the dressing over the salad and top with asparagus pastry slices and halved eggs.
