Asparagus In Puff Pastry
|Asparagus||1 1⁄2 Pound (750 Grams)|
|Butter||75 Milliliter (5 Tablespoon)|
|Flour||100 Milliliter (6 Tablespoon)|
|Milk||500 Milliliter (2 Cups)|
|Whipping cream||50 Milliliter (1/4 Cup)|
|Lemon juice||25 Milliliter (1 1/2 Tablespoon)|
|Egg yolks||2 , beaten|
|Grated gruyere cheese||125 Milliliter (1/2 Cup)|
|Dill weed||1 Teaspoon (Fresh Ones)|
|Slivered almonds||125 Milliliter (1/2 Cup)|
|Frozen puff pastry||860 Gram (4 Packages Of 215 Gram Each)|
|Egg wash||2 Tablespoon|
Preheat the oven to 425Â°F (220Â° C).
Cut the asparagus into 1/2" (1.25 cm) pieces and steam only until fork tender.
Drain and place in a mixing bowl; sprinkle with salt.
To make the sauce, melt the butter in a large saucepan and, when it is bubbly, stir in the flour.
Continue stirring until you have a smooth roux.
Add the milk and continue to stir and heat until the mixture begins to thicken into a smooth sauce.
Remove from the heat and whip in the cream and lemon juice.
Gradually whip in the beaten egg yolks and cheese and return the mixture to the heat while you stir for another minute or two.
Remove from the heat and add the chopped dill weed and slivered almonds.
Add the chopped, cooked asparagus and gently mix.
Roll out the defrosted puff pastry on a floured board to a large rectangle approx. 9" x 13" (23 x 33 cm).
Cut into squares approx. 3" x 4" (8 x 10 cm).
Place a spoonful of the asparagus filling in the centre of each square.
Moisten all four edges with the egg wash (1 egg beaten with a little water).
Fold over one corner of the pastry and seal the edges to make a triangular tart.
Make sure that all edges are firmly pressed together so that the egg wash will seal.
Place the triangles on an ungreased cookie sheet and brush each with more egg wash.
Bake for approx. 15-20 minutes.
Serving size: Complete recipe
Calories 7626 Calories from Fat 4789
% Daily Value*
Total Fat 538 g827.6%
Saturated Fat 176.1 g880.6%
Trans Fat 0 g
Cholesterol 782.5 mg260.8%
Sodium 2834.3 mg118.1%
Total Carbohydrates 554 g184.6%
Dietary Fiber 45.9 g183.7%
Sugars 54.3 g
Protein 172 g344.1%
Vitamin A 168.5% Vitamin C 86.8%
Calcium 135.3% Iron 277%
*Based on a 2000 Calorie diet