Hi peeps ♡
I finally did it, my asparagus puff pastry recipe is available here on the blog!
It's been available in my feed for a long time, but I thought it would make sense to post the recipe here as well. It is easier to provide you with a more detailed version on my blog ♡
Unfortunately, the asparagus season is already coming to an end. Therefore, you should definitely try this delicious puff pastry asparagus recipe beforehand. It is prepared really quickly and tastes great!
If you don't like salmon you can just leave it out. You don't have to substitute anything for it either - but you can use a little more cheese if you want. More cheese is always a good option ♡
Here is the recipe:
Puff Pastry Asparagus
- 24 stalks of green asparagus
- 1 Rolle puff pastry
- 1/4 package cheddar grated
- 2 packages smoked salmon
- 1 Ei
- 1 pinch of Salt
- 1/2 bunch of dill
- 1 EL sesame seeds white or black
- 1 EL olive oil
- 1 EL hemp seeds to sprinkle
- Beat and whisk egg. Wash asparagus and remove the woody ends. Wash and drain dill, and chop finely. Preheat the oven to 200ºC top and bottom heat.
- Thaw the frozen puff pastry briefly and cut into 6 equal-sized squares. Don't wait too long here: the warmer the puff pastry gets, the more difficult it is to process!
- Now distribute diagonally 2 tablespoons of grated cheese, 4 stalks of asparagus, and 2 pieces of salmon on the squares. Fold two of the four dough corners towards the middle to create a pocket. Brush the puff pastry with the beaten egg, then sprinkle with salt, dill and sesame seeds. If you want, you can also sprinkle a little cheddar over the pockets. Drizzle with olive oil and bake for 20 minutes or until the dough has risen nicely and is golden brown.
- Finally, sprinkle the hemp seeds over the finished puff pastry pockets. Please do not add hemp seeds before baking: They are not heat-resistant and the valuable oils would therefore not survive the baking process!Tip: Mix half a cup of natural yoghurt with a few drops of lime juice, a pinch of salt and some fresh dill, and dip the finished puff pastry pockets in it. It tastes sooo good! Bon Appetit ♡