Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Asparagus in Puff Pastry and White Sauce

Name: Asparagus in Puff Pastry and White Sauce
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Francesa
Ingredients: 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, the needed; 1 kilo asparagus, green; 1 egg, to varnish the puff pastry

50 mins

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Victoria Cherniag Ruiz

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Spectacular entrance of asparagus in puff pastry with the classic French sauce "beurre blanc" based on white wine and butter.

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Ingredients

6 portions

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Preparation

Preheat the oven to 180 centigrade.

Stretch the puff pastry and cut out 12 rectangles (about 5x7cm). Varnish with egg and place on a baking sheet. Bake between 25-30 minutes until golden and inflated. Reserve.

Prepare the asparagus: cut the stems, and put in boiling water with salt. Take out after about 15 minutes (or until they are cooked at your point). Dry and reserve.

Prepare the sauce, put finely chopped shallots, white wine and vinegar in a pot over medium heat. Reduce until it is like a syrup, leaving it to cook for 5 minutes.

Add the cream, salt and pepper and boil for 1 minute. Reduce the heat to low and add a few pieces of butter, moving with a balloon whisk constantly.

Before the butter is completely melted, continue adding the other pieces of butter, moving without stopping. (TIP: use cold butter) To avoid that the sauce is cut you can take it out of the fire a little.

Remove the sauce from the pot and season with salt if necessary.

Prepare each dish by putting a rectangle of puff pastry, some asparagus, white sauce and another piece of puff pastry. Serve immediately.