Asparagus In Puff Pastry Recipe
Ingredients
| 14 oz. thin asparagus | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Mushrooms | 4 Ounce | |
| Lemon juice | 1 Tablespoon | |
| 4 ready-made vol-au-vents | ||
| 4 oz. lean cooked ham | ||
| Butter | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Cream | 2 Tablespoon | |
| Pepper white | 1 Pinch | |
| Salt | 1 Pinch | |
| Eggs | 2 , boiled | |
Directions
Wash, dry, and peel the asparagus.
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.
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.
Chef
