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Asparagus wraps with hazelnuts and almonds

Author: Les Cultures de chez nous
Roulés d'asperges aux noisettes et amandes
Preparation 30
Baking 20
Portions 4
Freezing No


  • 1 puff pastry (200 gr)
  • 24 green asparagus
  • 200 ml (200 gr) of cooking cream
  • 1 egg yolk
  • 15 ml (1 tablespoon) of baking powder
  • 20 ml (20 gr) of almond powder
  • 20 ml (20 gr) of hazelnuts
  • Salt and pepper
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  • Prepare the mix: whip the cream till it gets snowy and homogenized. Add successively egg yolk, baking powder, almond and hazelnuts powder. Add seasoning and let it rest at fresh.
  • Wash and peel green asparagus. Prune the base of asparagus and cook in salted water, but seperately ( the cooking time is different for the tips). At cooking ends, pass under a thin stream of cold water to stop the cooking. Drain on absorbing paper.
  • Cut puff pastry in 4 parts to wrap entirely the asparagus. On a pastry plate covered with sulfurized paper, lay the 4 parts of pastry, put the asparragus, and apply a great tablespoon of hazelnuts mix. Set in the fridge.
  • Wrap up the pastry to form a good roll. Bake in the oven at 350 °F (180 ºC) for 10 to 12 minutes. Get out of the oven the rolls of asparagus with a spatula and set in a warm plate. Serve.

Chef's notes