Asparagus wraps with hazelnuts and almonds recipe 4389 18eac9a3-0151-4c8e-bdc0-dfecd6db0056 /media/bbic2auw/roules-asperges-noisettes-amandes-1200-x-1200.jpg Crazy Leeks Crazy Leeks 11/27/2019 11:09:24 a.m. 0 0 50 4 Plats principaux Father’s Day Omelettes and quiches Asparagus Vegetarian

Asparagus wraps with hazelnuts and almonds

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Ingredients

  • 1 puff pastry (200 g)
  • 24 green asparagus
  • 180 ml (3/4 cup) of cooking cream
  • 1 egg yolk
  • 15 ml (1 tablespoon) of baking powder
  • 20 ml (4 teaspoons) of almond powder
  • 20 ml (4 teaspoons) of hazelnuts
  • Salt and pepper

Preparation

Side-by-side mode
  • 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 °C) for 10 to 12 minutes. Get out of the oven the rolls of asparagus with a spatula and set in a warm plate. Serve.
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Our asparagus are on special!

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Asparagus wraps with hazelnuts and almonds

Ingredients

  • 1 puff pastry (200 g)
  • 24 green asparagus
  • 180 ml (3/4 cup) of cooking cream
  • 1 egg yolk
  • 15 ml (1 tablespoon) of baking powder
  • 20 ml (4 teaspoons) of almond powder
  • 20 ml (4 teaspoons) of hazelnuts
  • Salt and pepper

Preparation

Side-by-side mode
  • 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 °C) for 10 to 12 minutes. Get out of the oven the rolls of asparagus with a spatula and set in a warm plate. Serve.

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