Asparagus and truffle puff pastry
- Number of people : 4
- Preparation time: 25 minutes
- Cooking time : 25 minutes
- Necessary accessories: rosette, plancha, stone
Ingredients
- 1 bunch of green asparagus
- 1 rectangular roll of puff pastry
- 4 tablespoons of mascarpone
- 2 tablespoons freshly grated parmesan
- 20 g truffle chips
- 1 egg yolk
- Sufficient olive oil
- salt and pepper
Preparing and cooking the chicken
Cut off the stems of the asparagus and then lightly peel off any hard parts.
Prepare the Augoust Grill oven with the outdoor grill and raise the temperature to 180°C. Sprinkle the asparagus with olive oil, salt them and place them on the griddle. Cook them for 5 to 7 minutes: they should still be slightly firm. Remove to a plate.
Cut 4 rectangles of pastry from the puff pastry and place them on a lightly floured non-stick baking sheet. Mix the mascarpone and parmesan cheese and spread the mixture over the centre of the pastry rectangles. Season with salt and pepper. Place 3 asparagus spears on each pastry rectangle and add a few truffle pieces. Close the puff pastry by folding the two edges together fairly tightly. Brush with egg yolk and a few drops of water.
In the meantime, replace the plancha with the stone and raise the temperature of the grill oven to 200°C. Place the puff pastries on the stone or leave them on the tray. Cook for 20 minutes: the puff pastries should be golden brown.
Serve with a few shavings of parmesan cheese and some sprouts (optional).