Asparagus once again

May 1, in many countries a public holiday, is often used for hiking and cycling. In doing so people often stop for a lunch and for dinner then prefer something that is quickly prepared. What about asparagus served with a fresh May Punch.

Asparagus with puff pastry
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
  1. 1pckg of puff pastry
  2. 18oz green asparagus
  3. 9oz mushrooms
  4. 9oz feta
  5. 1 whisked egg yolk
  6. salt, 1 dash of vinaiger, 1 pinch of sugar
  7. some cooking oil
  8. herbs, salt and pepper
  1. Cover baking sheet with parchment paper
  2. Preheat oven at 390°F
  3. Defrost 6 sheets of puff pastry and cut into squares
  4. Wash asparagus, withdraw dry ends and cut into 1/2" pieces. Refine in hot water with salt, a dash of vinaiger and a pinch of sugar for about 5 minutes.
  5. Decant and let drip off in a colander.
  6. Clean mushrooms, cut into slices and roast in a frying pan with a bit cooking oil.
  7. Cut feta into dice, mix with asparagus and mushrooms and season with salt, pepper and herbs as you like.
  8. Coat puff pastry squares with egg yolk and scatter asparagus mixture on top.
  9. Bake on lower rail for 20-25 until golden brown. Remove from oven and serve immediately.
  1. The asparagus can be prepared the previous day and stored in the refrigerator until needed.
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  • Spargelkissen/Asparagus Pillows/Coussins aux asperges

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