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Asparagus
Asparagus puff pastry
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
300 gr (about 1/2 pound) of puff pastry
1 kg (2 pound) of asparagus
Hollandaise sauce
3 egg yolks
150 gr (3/4 cup) of butter
Fine salt
Cayenne pepper
1/4 of lemon
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Asparagus puff pastry
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Jan 01
Preparation
Lower puff pastry of the desired shape. Rest at cool for 30 minutes (to avoid cooking deformation). Brown and cook at 450 °F (220 °C). Open puff pastry in two.
Asparagus:
Peel asparagus and shorten tails.
Cook into salted boiling water. Cool down.
Hollandaise sauce:
Melt butter with a bain-marie. In a large bowl, set egg yolks, a bit of lemon juice and 10 ml (2 teaspoons) of water. Progressively rise heat with continuously whisking. The mixture need to be foamy and unctuous. Remove bowl when temperature gets to 130 °F (60 °C). Then add, out of heat, butter like a mayonnaise (progressively). Season. Set at warm for 45 minutes at 100 °F (50 °C).
At the center of a plate, set puff pastry and asparagus.
Pour sauce and serve.
Chef's notes
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