Crispy asparagus pastries, a dish that falls between winter and spring when the craving for green and fresh vegetables becomes stronger.
Bring water to a boil with a bit of coarse salt. Wash the asparagus. Cut off the end of each asparagus spear. Peel the stalk while preserving the tip.
Immerse the asparagus in boiling water and cook for 8 to 10 minutes (to check for doneness, pierce with the tip of a knife: the asparagus should be cooked but still firm). Drain the asparagus and plunge them into cold water to stop the cooking process and maintain their vibrant green color.
In the meantime, mix the cream with the lemon juice and a bit of five pepper mix (definitely no salt, as the cured meat is very salty).
Prepare the crispy bites: for each one, take half a sheet of pastry, place a slice of cured meat at the end, spread a teaspoon of lemon cream, and place one or two pieces of asparagus. Roll up like a spring roll.
Preheat the oven to 180°C (350°F). Brush each pastry with melted butter using a brush and place them in the oven on a baking sheet lined with parchment paper or silicone foil for 5 to 10 minutes.
To finish, enjoy them hot with a seasoned salad, some tomatoes, and asparagus tips.
0 servings
3
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