Asparagus in puff pastry, one of the simplest and best asparagus recipes ever, to prepare in 10 real minutes. Perfect as an appetizer or for the aperitif. These are basically raw asparagus, obviously peeled, wrapped in puff pastry and baked. A fast and light alternative to FRIED ASPARAGUS, that i still advise you to try because they're really delicious. To be enjoyed with an accompanying sauce: I specially created a yogurt sauce, mustard, extra virgin olive oil, mint and lemon. A sour sauce, fresh, slightly spicy, which in my opinion is suitable to clean the mouth from the slight roughness of the puff pastry. But if you prefer you can also use a hot sauce or a simple mayonnaise.
The recipe is really simple, as you can see from the VIDEO RECIPE STEP BY STEP on my YouTube channel. For convenience, I suggest you use ready-made puff pastry. This way you will prepare your asparagus in the pastry really quickly. Among other things, i assure you that it is not at all necessary to blanch the asparagus. Puff pastry creates a kind of 'sauna'’ in which, thanks to the steam, the asparagus stems cook quickly while remaining consistent.
As for the tips, are so tender that a few minutes of cooking are more than enough, also because they should stay crispy. You can serve asparagus in puff pastry as an aperitif, as a Starter, but they are also a unique vegetarian dish to accompany a fresh mixed salad or cooked vegetables.
Of course now asparagus is in season: I really like them and I use them a lot in this period, so I recommend you take a look at all my RECIPES WITH ASPARAGUS, starting with appetizers and first courses such as LINGUINE ASPARAGUS AND PRAWNS, up to the seconds of meat, fish or vegetarians such as BRUSCHETTA WITH SCRAMBLED EGGS AND ASPARAGUS. And now I wish you good day!
a bunch of asparagus
a roll of puff pastry ready
an egg yolk
10 milliliters of whole milk
sesame and poppy seeds, to taste
extra virgin olive oil, to taste
FOR THE SAUCE:
200 grams of Greek yogurt
25 milliliters of extra virgin olive oil
Salt, to taste
lemon juice, to taste
strong mustard, to taste
chopped mint, to taste
Asparagus in puff pastry is very simple to prepare: preheat the oven to 200 degrees static. Peel the asparagus also eliminating the final part of the stem: Remember that with the scraps you can make an asparagus broth to use, For example,, in a nice RISOTTO WITH ASPARAGUS AND GINGER. Wash the asparagus, dry them carefully.
Cut the puff pastry into strips, as you can see in the video recipe. Wrap each asparagus in the puff pastry, starting from the end and slightly overlapping the puff pastry strips. If a strip is not enough, you can add another one. Leave the tips out of the puff shell. Brush the tips with little extra virgin olive oil.
Lay the asparagus in puff pastry on a baking tray lined with baking paper. Mix the yolk with the whole milk and brush the puff pastry with the mixture, then sprinkle the surface with the sesame and poppy seeds or with the seeds you prefer.
Bake and cook for 8 minutes at 200 degrees static, then lower the temperature to 170 degrees and cook for another 5 minutes or until the puff pastry is swollen and golden.
While the asparagus in puff pastry cooks, prepare the sauce: put the yogurt and oil in a bowl and whisk with a whisk, mounting the mixture. Add the mustard away, the salt and lemon juice to your taste and complete with finely chopped mint.
Serve freshly baked asparagus with yoghurt sauce, and Bon Appetit!