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easy &quick

Baked Asparagus in Puff Pastry with an Asparagus and Kohlrabi Salad

QimiQ Benefits

  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Longer shelf life 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

Baked Asparagus in Puff Pastry with an Asparagus and Kohlrabi Salad
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Ingredients

For 4 portions

  • 270g

    Puff pastry, 1 package

  • For the asparagus

  • 125g

    QimiQ Classic, room temperature

  • 1kg

    White asparagus

  • 100g

    Wild garlic

  • 50g

    Cream cheese

  • 10g

    Corn starch

  • 2tbsp

    Bread crumbs

  • Salt and pepper

  • 1

    Egg(s), to brush

  • For the salad

  • 100g

    QimiQ Classic, room temperature

  • 250g

    Asparagus, diced

  • 250g

    Kohlrabi , diced

  • 100g

    Cherry tomatoes, halved

  • 125g

    Natural yogurt

  • 45ml

    Olive oil

  • 1tbsp

    Apple cider vinegar

  • 3tbsp

    Mixed herbs, minced

  • Salt and pepper

  • g

    Sugar

Preparation

  1. Preheat the oven to 360° F (conventional oven).
  2. Peel the asparagus and cook in salted and sugared water for approx. 10 minutes.
  3. Blanch the wild garlic and squeeze out the excess water.
  4. Whisk QimiQ Classic smooth. Add the cream cheese, corn starch, bread crumbs, salt and pepper and mix well.
  5. Pre-prepare the pastry according to the instructions on the packet and cut into 4 equal strips.
  6. Spread the QimiQ mixture onto the pastry strips. Wrap the asparagus in the pastry leaving the ends free (see photo).
  7. Brush with egg, cover the apsaragus tips with tin foil and bake in the hot oven for approx. 20 minutes.
  8. For the salad, cook the asparagus and kohlrabi until soft.
  9. Blend the QimiQ Classic, yogurt, oil, vinegar, herbs and seasoning until smooth.
  10. Marinate the pre-prepared salad with the dressing.
Some doughy looking food

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