Baked Asparagus in Puff Pastry with an Asparagus and Kohlrabi Salad

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Ingredients for 4 portions
  • 270 g Puff pastry, 1 package
  • For the asparagus
  • 125 g QimiQ Classic, room temperature
  • 1 kg White asparagus
  • 100 g Wild garlic
  • 50 g Cream cheese
  • 10 g Corn starch
  • 2 tbsp Bread crumbs
  • Salt and pepper
  • 1 Egg(s), to brush
  • For the salad
  • 100 g QimiQ Classic, room temperature
  • 250 g Asparagus, diced
  • 250 g Kohlrabi , diced
  • 100 g Cherry tomatoes, halved
  • 125 g Natural yogurt
  • 45 ml Olive oil
  • 1 tbsp Apple cider vinegar
  • 3 tbsp Mixed herbs, minced
  • Salt and pepper
  • Sugar
Method
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.