Pastry Asparagus Slices

Ingredients

• 450 g frozen puff pastry (1 pack)
• 600 g thin green asparagus (Thai asparagus)
• Salt
• 1 Egg white
• white pepper (ground)
• 1 tbsp breadcrumbs
• 6 tbsp heavy cream
• 100 g smoked salmon (sliced)
• cress

Instructions

1. 1.

   Let the puff pastry sheets thaw side by side. Wash the asparagus, trim the ends generously but do not peel. Boil the asparagus in salted water for 2-3 minutes until al dente. Drain and rinse with cold water. Let the asparagus drain.

2. 2.

   Brush four puff pastry sheets around the edges with egg white. Place on a baking sheet rinsed with cold water. Roll one sheet slightly from the long side. Cut eight strips about 1 cm wide. Lay the strips along the long sides of the pastry sheets. Cut the remaining sheet into eight strips across and place them on the short sides of the sheets. Press the pastry strips lightly together. Whisk egg yolk with 1 tbsp water and brush the dough. Prick the pastry several times with a fork.

3. 3.

   Distribute asparagus over the four pastry slices and season with pepper. Grate cheese and mix with breadcrumbs and cream. Spread over the asparagus. Bake in a preheated oven at 225°C (fan: 200°C / gas: level 4) for 12-15 minutes. Top with smoked salmon and garnish with cress.