Although the asparagus season is coming to an end, the recipes for asparagus in puff pastry can be made at any time. Because the beloved vegetables are now also available pickled throughout the rest of the year and can therefore be enjoyed at any time.
Asparagus and salmon quiche with puff pastry and hollandaise
This asparagus quiche with puff pastry is a real lightning recipe (in terms of preparation). You can buy the hollandaise sauce ready-made and use it or youprepare it yourself.
- 250 g green asparagus (and/or white)
- 2 tsp olive oil
- Zest of half a lemon
- 320 g puff pastry (or a pack)
- 6 heaped tablespoons hollandaise sauce
- 120 g smoked salmon
- 2 tbsp fresh dill, chopped
- Salt
- Pfeffer
How to prepare the asparagus cake from the tray:
- Preheat the oven to 220 degrees.
- Marinate the asparagus in a bowl with the olive oil and lemon zest (save some for later) and season with pepper and salt.
- Place baking paper on a baking tray and roll up the puff pastry. Make a border of approx. one centimeter.
- Spread the hollandaise sauce inside the edge.
- Spread the asparagus spears over the sauce. You can also use (or combine) white asparagus for this, but you have to cook it first.
- Bake the asparagus tart with puff pastry for about 20 to 25 minutes. The dough should be golden brown and the vegetables should be soft.
- Before you take the finished tarte flambée out of the oven, let it rest in the warm oven for 5 minutes.
- Then roughly tear the salmon into smaller pieces and distribute them over the asparagus.
- Distribute the dill and some pepper, as well as the remaining lemon zest.
White and green asparagus in puff pastry with ham and cheese
In this recipe wereProsciutto and goat cheeseused, but you can also work with other soft cheeses and ham (e.g. cooked ham) if you want. Instead of making an asparagus cake, you can also use the ingredients for asparagus spears in a dough coating. We explain how to wrap these in another recipe below.
- 1 pack of puff pastry
- blanched, white and/or green asparagus
- a few cubes of any soft cheese + one part coarsely crumbled
- Cream cheese or Greek yogurt
- Ham
- Dill, chopped
- parsley, chopped
- Chives, chopped
- 1 egg yolk, whisked
- Zest of a quarter of a lemon
- olive oil
- Pfeffer
- Salt
Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Spread the dough out on the tray, leaving an edge of approx. 1-2 centimeters and prick the inner area several times with a fork.
- Brush the outer edge with egg yolk.
- Pre-bake the puff pastry for about 20 minutes. It should change color slightly.
- Using a fork, mash the cheese together with the cream cheese/yoghurt.
- Fold in the chopped fresh herbs and lemon zest.
- Spread the inner part of the dough with the seasoned cheese.
- Spread roughly torn ham and possibly cheese crumbs over it.
- Season with pepper and salt and drizzle with a little olive oil.
- Bake for about 5 more minutes or until the crumbled cheese has melted or melted.
Vegan idea in a puff pastry coating with cashew cream
Let's move on to the asparagus in puff pastry that we already mentioned. In this recipe you prepare a nut cream to obtain a vegan snack. But you can of course vary the ingredients and insteadUse cream cheeseand also add ham or bacon.
For the cashew cream:
- 300g raw cashews, soaked in water overnight (or at least 4 hours).
- 120ml water
- 1 ½ tbsp lemon juice
- 1 clove of garlic
- 1 ½ tsp salt
- 3 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
Aside from that:
- 2 sheets of puff pastry
- 900 g asparagus spears, cleaned
- 2 tablespoons olive oil (or two beaten egg yolks if it doesn't have to be vegan)
Preheat the oven to 200 degrees. Line two baking sheets with baking paper.
- Process the listed ingredients (except fresh herbs) for the nut cream in a blender to form a paste. If it becomes too thick, you can dilute it with more water (only a few drops at a time, otherwise you risk the cream becoming too thin).
- Work the herbs into the cream by turning on the blender at short intervals. If possible, the herbs should not be chopped any further.
- Season to taste with additional salt if necessary.
- Roll out the two sheets of dough so that you have two 30cm squares.
- Cut out 9 smaller ones (10 cm) from these two squares, so you should end up with 18 pieces.
- Spread 1 ½ teaspoons of the cream onto each square. We recommend saving a little for serving.
- Then arrange 3-4 stalks of asparagus per square diagonally (i.e. from one corner to the opposite).
- Fold the other two corners over the asparagus spears and place the squares on the baking sheets (leaving 1 inch of space between them to allow them to rise).
- Brush the tops with oil/egg yolk.
- Bake the asparagus pockets for 15 minutes until golden brown.
How about salmon in puff pastry? The recipecan be found here.
Cover photo: nelea33/ Shutterstock
