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Asparagus puffs, maltese sauce


Both crispy and delicious, this asparagus puff pastry recipe with Maltese sauce is a delight.

Ingredients for 4 persons :

  • 1 roll of puff pastry
  • 1 whole egg
  • 1 kg ofasparagus green
  • 2 Maltese oranges preferably
  • 300 g semi-salted butter
  • 5 egg yolks
  • Cayenne pepper
  • Salt, freshly ground pepper

Read also: benefits and virtues of asparagus

Asparagus puff pastry, maltese sauce

Preheat the oven to 170 ° C (th.5 / 6).

- Using a round cookie cutter, cut 8 discs. Hollow out 4 discs using a cookie cutter with a smaller diameter. Brown the 8 discs with the beaten whole egg. Stitch the solid discs. Place each hollow disc on a solid disc. Tick ​​the edges of the puff pastry with the tip of a knife.

- Bake for about 20 minutes.

- Peel the asparagus with a peeler. Cut off the fibrous ends. Wash the asparagus, tie them into small bundles and put them in boiling salted water. Cook for about 20 minutes depending on the size.

- Wash the oranges. Collect the zest and throw it in boiling water for 2 minutes. Drain them, refresh them. Reserve.

- Collect the juice from the oranges. Filter it.

- Clarify the butter.

- In a stainless steel saucepan over low heat, whisk the egg yolks with two tbsp. of cold water. When the consistency is creamy, add the clarified butter by pouring it in a stream, while whisking. At the end, add half of the blanched zest and orange juice. Season with salt, pepper and cayenne pepper.

- As soon as the asparagus is cooked, take it out of the water.

- Place the asparagus on the puff pastry, pour a drizzle of maltese sauce over it and garnish with a few orange zest.

Recipe: C. Fradin, Photo: C. Herlédan

Video: Table serving of huge white Landes asparagus with mousseline sauce at 3 Michelin star Paul Bocuse (October 2020).