Ingredients
- 125g green asparagus
- 3g of dried tomatoes
- 1 tbsp olive oil
- 162g puff pastry dough
- 1 egg yolk
- 25g Gruyère AOP
- 25g Parma ham
Instructions
- Combine the dried tomatoes and olive oil and blend into a purée.
- Roll out the puff pastry and then cover it with the dried tomato purée. Now add the Parma ham until the puff pastry sheet is filled.
- Grate Le Gruyère AOP and distribute over the filled puff pastry sheet. Then cut the sheet into 1 to 2cm strips.
- Wash the asparagus spears and remove the woody ends. Then peal half the length of the spear. Wrap the asparagus in the prepared puff pastry strips and place on a baking tray. Repeat the process until all the asparagus and puff pastry have been used up.
- Whisk the eggs and coat the asparagus spears with it.
- Bake in a pre-heated oven at 220° (fan) for around 15 minutes until golden brown and crispy. Finely grate Le Gruyère AOP over the slightly cooled but still warm puff pastry sheets.
Tip:
It is easiest to work puff pastry when it is very cold. White asparagus can also be used. Parma ham can be omitted for a vegetarian version.
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