Green asparagus in puff pastry with dried tomatoes and Le Gruyère AOP
20' 15'
Spring brings fresh culinary inspiration – and aromatic green asparagus which is in the height of season. Embedded in crispy puff pastry and combined with the intense flavours of dried tomatoes, tender Parma ham and tangy, full-flavoured Le Gruyère AOP, this recipe idea is ideal for exquisite finger food that delights all the senses. The traditional Swiss cheese with protected designation of origin status provides a creamy note and goes in perfect harmony with the slight tartness of the asparagus, fruity sweetness of the tomatoes and delicious saltiness of the Parma ham. Whether served as an elegant starter, stylish snack for an aperitif or as the highlight of a spring picnic – these delightful puff pastries are easy to make and absolutely delicious. An inspirational spring dish for you and your guests to savour!
David Geisser
Ingredients for
Note
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Green asparagus in puff pastry with dried tomatoes and Le Gruyère AOP
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500 ggreen asparagus
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10 gde tomate séchée
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5 tbspolive oil
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650 gpuff pastry dough
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2 egg yolk
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100 gGruyère AOP
Preparation
Green asparagus in puff pastry with dried tomatoes and Le Gruyère AOP
- Combine the dried tomatoes and olive oil and blend into a purée.
- Roll out the puff pastry and then cover it with the dried tomato purée. Now add the Parma ham until the puff pastry sheet is filled.
- Grate Le Gruyère AOP and distribute over the filled puff pastry sheet. Then cut the sheet into 1 to 2cm strips.
- Wash the asparagus spears and remove the woody ends. Then peal half the length of the spear. Wrap the asparagus in the prepared puff pastry strips and place on a baking tray. Repeat the process until all the asparagus and puff pastry have been used up.
- Whisk the eggs and coat the asparagus spears with it.
- Bake in a pre-heated oven at 220° (fan) for around 15 minutes until golden brown and crispy. Finely grate Le Gruyère AOP over the slightly cooled but still warm puff pastry sheets.
