A recipe from Rachel Green which is good served with tomato and rocket salad.
Ingredients
- 375 g ready-rolled puff pastry
- Beaten egg for brushing
- 500 g asparagus trimmed
- 200 g creme fraiche
- 4 egg yolks
- 1 tbsp chives finely chopped
- 2 tbsp strong horseradish
- 100 ml double cream
- salt and black pepper
- 2 tbsp parmesan freshly grated
Servings:
Instructions
- Preheat the oven to 210C/425F/gas mark 7. Unroll the pastry and place on a baking sheet. With a sharp knife, score a line around the pastry, about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
- Lay the asparagus in a neat line, facing the same way, inside the border of the pastry.
- Mix the creme fraiche, egg yolks, chives, horseradish and cream, then season. Spread over the asparagus. Top with parmesan.
- Place in the oven for 35-40 minutes, until golden brown. Reduce to 190C/375F/ gas mark 5 if the pastry is beginning to burn.
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