Asparagus in Puff Pastry and White Sauce

Victoria Cherniag Ruiz
A spectacular appetizer of asparagus in puff pastry with the classic French sauce beurre blanc based on white wine and butter.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
47
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1/4 cups white wine
  • 1/4 cups white wine vinegar
  • 2 tablespoons shallot
  • 1/3 cups whipping cream
  • 1/4 teaspoons salt
  • 1/8 teaspoons white pepper
  • 2 sticks unsalted butter, cut into 1cm pieces each
  • puff pastry, as needed
  • 1 kilo asparagus, green
  • 1 egg, for brushing the puff pastry
Preparation
50 mins
0 mins
Sign up
  • Preheat the oven to 180 degrees Celsius.
  • Roll out the puff pastry and cut out 12 rectangles (about 5x7cm). Brush with egg and place on a baking sheet. Bake for 25-30 minutes until golden and puffed. Set aside.
  • Prepare the asparagus: cut the stems and place in boiling salted water. Remove after about 15 minutes (or until cooked to your liking). Dry and set aside.
  • Prepare the sauce, place the finely chopped shallots, white wine, and vinegar in a pot over medium heat. Reduce until it becomes syrupy, letting it cook for 5 minutes.
  • Add the cream, salt, and pepper and boil for 1 minute. Reduce the heat to low and add some pieces of butter, whisking constantly.
  • Before the butter is fully melted, continue adding the other pieces of butter, stirring constantly. (TIP: use cold butter) To prevent the sauce from breaking, it can be removed from the heat briefly.
  • Take the sauce out of the pot and season with salt and pepper if necessary.
  • Prepare each plate by placing a rectangle of puff pastry, some asparagus, white sauce, and another piece of puff pastry. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by