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
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.
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