Asparagus in Puff Pastry and White Sauce

Name: Asparagus in Puff Pastry and White Sauce
Prep 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, as needed; 1 kilo asparagus, green; 1 egg, for brushing the puff pastry

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

Published: 11-12-2009

Preparation

50 mins

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.