Baked Asparagus in Puff Pastry with an Asparagus and Kohlrabi Salad
QimiQ Benefits
- Prevents moisture migration, pastry remains fresh and dry for longer
- Longer presentation times without loss of quality
- Enhances the natural taste of added ingredients
- Dressings made with QimiQ cling better to salads
- Binds with fluid - no separation of ingredients
Minutes
25
Difficulty
easy
Ingredients
For 4 portions
270g
Puff pastry[Tante Fanny], 1 package
For the asparagus
125g
QimiQ Classic, unchilled
1kg
White asparagus
100g
Wild garlic
50g
Cream cheese
10g
Corn flour / starch
2tbsp
Bread crumbs
Salt and pepper
1
Egg(s), to brush
For the salad
100g
QimiQ Classic, unchilled
250g
Asparagus, diced
250g
Kohlrabi, diced
100g
Cherry tomatoes, halved
125g
Natural yoghurt
45ml
Olive oil
1tbsp
Apple vinegar
3tbsp
Mixed herbs, chopped
Salt and pepper
g
Sugar
Preparation
- Preheat the oven to 180° C (conventional oven).
- Peel the asparagus and cook in salted and sugared water for approx. 10 minutes.
Blanch the wild garlic, squeeze out the excess water and cut finely.
Whisk QimiQ Classic smooth. Add the wild garlic, cream cheese, corn flour, bread crumbs, salt and pepper and mix well.
- Pre-prepare the pastry according to the instructions on the packet and cut into 4 equal strips.
- Spread the QimiQ mixture onto the pastry strips. Wrap the asparagus in the pastry leaving the ends free (see photo).
- Brush with egg, cover the apsaragus tips with tin foil and bake in the hot oven for approx. 20 minutes.
- For the salad, cook the asparagus and kohlrabi until soft.
- Blend the QimiQ Classic, yoghurt, oil, vinegar, herbs and seasoning until smooth.
- Marinate the pre-prepared salad with the dressing.
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