Asparagus Salad Wrapped in Puff Pastry

Ingredients

• 2 stalks thick white asparagus
• 700 g green asparagus
• 300 g frozen puff pastry
• flour (for the work surface)
• salt (and sugar)
• 1 lemon
• 1 egg yolk
• 150 g thick green beans
• 100 g lamb's lettuce
• 3 tomatoes
• 0.5 bunch arugula
• 2 tbsp white wine vinegar
• a pinch of sugar
• 1 tsp Mustard
• 5 tbsp germic oil
• Salt
• black pepper (freshly ground)
• 4 hard‑boiled eggs

Instructions

1. 1.

   Wash, peel, and trim the ends of the white asparagus.

2. 2.

   Wash the green asparagus and only peel the lower end; trim the ends.

3. 3.

   Unfreeze the puff pastry, stack sheets, roll out on a floured surface to about 25 x 40 cm, and cut into four equal rectangles.

4. 4.

   Parboil the white asparagus with salt, a pinch of sugar, and a splash of lemon juice for about 15 minutes until just tender; add the green asparagus after about 8 minutes, remove, and drain. Reserve half a cup of cooking liquid.

5. 5.

   Place one stalk of white asparagus on two pastry rectangles and two stalks of green asparagus on the remaining rectangles. Brush edges with egg white and fold into parcels, pressing edges lightly. Place seam‑side down on parchment paper lined baking sheet; brush surface with beaten yolk and bake in preheated oven at 200°C for about 15 minutes until golden brown.

6. 6.

   Blanch the beans in boiling water for about 5 minutes, drain, shock in cold water, and let dry.

7. 7.

   Heat tomatoes briefly, peel, core, and dice into small cubes.

8. 8.

   Wash, rinse, and pat dry lamb's lettuce and arugula.

9. 9.

   Whisk vinegar with reserved asparagus cooking liquid, mustard, sugar, salt, pepper, then fold in oil; taste and adjust seasoning.

10. 10.

    Peel the hard‑boiled eggs and halve them.

11. 11.

    For serving, slice the baked puff pastry parcels into rounds.

12. 12.

    Arrange white asparagus slices on a plate, top with lettuce, beans, tomatoes, drizzle salad sauce, and garnish with sliced asparagus and halved eggs.