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
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
- Preheat the oven to 360° F (conventional oven).
- Peel the asparagus and cook in salted and sugared water for approx. 10 minutes.
- Blanch the wild garlic and squeeze out the excess water.
- Whisk QimiQ Classic smooth. Add the cream cheese, corn starch, 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, yogurt, oil, vinegar, herbs and seasoning until smooth.
- Marinate the pre-prepared salad with the dressing.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.