ASPARAGUS IN FLAKY PASTRY WITH A FRESH HERB SABAYON

INGREDIENTS (6 persons)

3 kilos of fresh asparagus
500 grams puff pastry
4 eggs
250 grams unsalted butter
150 grams whipping cream
Fresh chives, chervil and curly parsley

THE METHOD

· Roll out rectangles of puff pastry about 10cm x 5 cm. Bake in a pre heated oven at 210 degrees for 15 minutes

· Peel the ends of the asparagus. Then steam in boiling, salted water for 8 to 10 minutes until cooked. Refresh under cold water, drain

· Chop the herbs finely and prepare the sabayon, reserving some herbs

· Place the bottom leaf of cooked pastry on a warm plate and lightly dress with the fresh herbs. Layer the asparagus over these and dress with the sabayon incorporating the finely chopped herbs. Cover with the top layer of pastry and serve immediately

Sabayon with fresh herbs
Whip 150 grams of cream
Chill
In a saucepan, reduce 10 cl of white wine vinegar
Add 4 egg yolks and whisk until white
Stir in 25 grams of melted butter
Season to taste with salt and pepper
Add the cream and 2 tablespoons of chives, chervil and parsley


 

 

 

 


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