Asparagus wraps with hazelnuts and almonds
30
20
4
No
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.
