Ingredients

  • 24 asparagus
  • 1 package of puff pastry (Tenderflake type) slice into 4 squares
  • 1 whisked egg
  • 125 ml (1/2 cup) of lemon cream
  • 1 finely chopped French shallot
  • 250 ml (1 cup) of mixed greenery
  • 1 package of 140 gr (4 1/2 oz) of smoked salmon
  • Salt and pepper, up to taste
  • Fresh herbs and citrus zest, up to taste
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Preparation

  • Preheat oven at broil.
  • Lay asparagus on a baking sheet. Oven bake and broil for 3 to 5 minutes. Set aside. Reduce oven at 200°C (400°F).
  • Thaw pastry puff and follow package's indications. Lay pastry en slice into 4 squares. Brush with egg yolk.
  • Oven bake for 15 to 20 minutes.
  • Meanwhile, whip lemon cream.
  • Remove squares from oven. Cool down. Slice each square in two.
  • Garnish with shallot, greenery, smoked salmon and asparagus. Salt, pepper and garnish with fresh herbs and zest. Coat with lemon cream and enjoy still warm.

Chef's notes

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