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Elda

Elda Benassini

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Recipe of Asparagus and Watercress Pie
Recipe

Asparagus and Watercress Pie

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Rich asparagus cakes with cream and cheese and a touch of watercress.
Learn more about Elda Benassini

Ingredients

8 portions
  • 450 grams puff pastry, thawed
  • 1/4 cups unsalted butter
  • 300 grams watercress
  • 500 grams asparagus
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons fresh thyme, chopped
  • 1 1/2 teaspoons lemon zest
  • 1 cup cream, cool
  • 1/2 cups Gruyere cheese, grated

Preparation

Place half of the puff pastry on a clean surface with a little flour and with a rolling pin you have a square of 25 cm, cut into 4 squares. With a sharp knife you have rallitas on the edge of the puff pastry. Place the squares in a greased baking tray.
Melt the butter in a skillet over medium heat, add the asparagus, thyme, lemon zest, salt and pepper. Add cream and cheese and mix.
Preheats the oven to 200 degrees Celsius.
Place the asparagus filling on the puff pastry and bake for 12 minutes. Remove from the oven, turn the tray over and bake for 10 more minutes.
Remove from oven and decorate with watercress.

PRESENTATION

Serve cakes as a first course or snack decorating with watercress.

TIPS

You can make this recipe also with mushrooms instead of asparagus.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Rocío SA
06/05/2019 21:23:55
Deliciosa mezcla de sabores‼️
Martha Elena Franco Vargas
07/03/2014 15:17:38
Mis verduras... Los esparragos me encantan, pero aún no soy muy experta en prepararlos, siempre me toca por fuera comerlos.

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