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Asparagus In Puff Pastry Recipe
|Thin asparagus||14 Ounce|
|Water||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Vol au vent cases||4 (Ready Made)|
|Lean cooked ham||4 Ounce|
|White pepper||1 Pinch|
|Hard boiled eggs||2|
Serving size: Complete recipe
Calories 2369 Calories from Fat 1322
% Daily Value*
Total Fat 147 g226%
Saturated Fat 30.9 g154.6%
Trans Fat 0 g
Cholesterol 517.8 mg
Sodium 3165.9 mg131.9%
Total Carbohydrates 196 g65.2%
Dietary Fiber 15.2 g60.7%
Sugars 24.4 g
Protein 74 g148.6%
Vitamin A 82% Vitamin C 52.7%
Calcium 25.9% Iron 105.8%
*Based on a 2000 Calorie diet
Cut into pieces 1 1/2 inches long.
Bring the water and salt to a boil.
Boil the asparagus about 15 minutes and drain.
Preheat the oven to 225°.
Clean, rinse off, pat dry, and finely slice the mushrooms.
Sprinkle with the lemon juice.
Bake the vol-au-vents about 15 minutes.
Cut the ham into strips.
For the sauce, melt the butter in a pan, sprinkle in the flour, and cook to a pale yellow.
Pour in the asparagus water while stirring.
Boil about 5 minutes, stirring continuously.
Round off with the cream and season with the salt and pepper.
Peel the eggs and cut into eighths.
Add to the sauce with the mushrooms, asparagus, and ham.
Spoon the ragout into the hot vol-au-vents.