Parmesan Asparagus Pastry Twists

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Parmesan Asparagus Pastry Twists

Ingredients :

  • Puff pastry asparagus:
  • 300 g/ 10.5 oz puff pastry
  • 50 g/ 1.7 oz/ ¼ cup cream cheese
  • 20 long asparagus spears
  • 1 egg
  • 2-3 tablespoon freshly grated Parmesan
  • Lemon mayonnaise:
  • 1 whole egg, large
  • 1 teaspoon Dijon mustard
  • 250 ml/ 8.5 fl.oz/ 1 cup neutral-tasting vegetable oil (for instance, canola)
  • 1 tablespoon runny honey
  • 1 tablespoon grainy mustard
  • 1 small organic lemon
  • 3 tablespoons Greek yogurt
  • 1 teaspoon white wine vinegar
  • fine sea salt and pepper

Instructions :

Puff pastry asparagus :

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  1. Preheat the broiler to 200 degrees Celsius/400 degrees Fahrenheit. Line a baking plate with material paper.
    Spotless and dry the asparagus and eliminate the woody lower part.
  2. Unroll the puff baked good sheets on the functioning surface. If utilizing frozen puff cake, thaw out and move as indicated by the parcel’s guidelines.
  3. Spread the cream cheddar on top of the baked good equally.
    Utilizing a sharp blade, cut the baked good into 20 long, slim strips. Fold one strip over every asparagus lance and put them on the baking plate.
  4. Beat the egg gently and brush the baked good with it. Sprinkle with Parmesan and heat for 15-20 minutes until the baked good is brilliant brown.

Mayonnaise :

  1. The mayo can be made in advance or while the asparagus is in the oven.
  2. Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, wide enough to fit the head of the blender tightly. Add the Dijon mustard, a little salt, and pepper.
  3. Place the immersion blender in the jar, it should sit on the bottom of the jar. Turn it on, keep it fixed there and count to 10 until the mayo starts to emulsify.
  4. Very slowly, start moving the immersion blender up and down counting to 10-15 again, until the mayonnaise is fully emulsified, thick and glossy. If it is not yet, blend for another 3-5 seconds or so. Remove the immersion blender from the jar and stir.
  5. Add the lemon zest, lemon juice, grainy mustard, yogurt and vinegar to the mayonnaise. Stir with a spoon or spatula to incorporate and adjust the taste with salt, pepper and a little bit more honey or vinegar, according to your taste.
  6. Serve immediately with the warm asparagus spirals.

Enjoy !

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