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🥗 Baked Asparagus Pastry Parcels with Fresh Salad

610 kcal · 30 min · 4 servings

Ingredients

• 2 stalks white asparagus (thick)
• 700 g green asparagus
• 300 g puff pastry (frozen)
• flour (for the work surface)
• salt (sugar)
• 1 lemon
• 1 egg yolk
• 150 g thick green beans
• 100 g corn salad
• 3 tomatoes
• 0.5 bunch arugula
• 2 tbsp white wine vinegar
• 1 pinch sugar
• 1 tsp mustard
• 5 tbsp seed oil
• salt
• pepper (from the mill)
• 4 hard-boiled eggs

Instructions

1. 1. Thoroughly wash the white asparagus.
2. 2. Peel the skin off the white asparagus completely.
3. 3. Cut off the woody ends of the white asparagus.
4. 4. Wash the green asparagus.
5. 5. Peel only the lower part of the green asparagus.
6. 6. Cut off the ends of the green asparagus.
7. 7. Take the thawed puff pastry out of the packaging.
8. 8. Stack the puff pastry sheets on top of each other.
9. 9. Dust a work surface with flour.
10. 10. Roll out the puff pastry on the floured surface.
11. 11. Ensure the pastry sheet is approximately 25 by 40 centimeters.
12. 12. Cut out four equal-sized rectangular pieces of dough.
13. 13. Fill a pot with water and bring it to a boil.
14. 14. Add some salt and a pinch of sugar to the boiling water.
15. 15. Add some lemon juice to the water.
16. 16. Add the white asparagus to the boiling water.
17. 17. Cook the white asparagus for about 15 minutes until almost tender.
18. 18. Add the green asparagus after about 8 minutes of cooking time.
19. 19. Remove the asparagus from the water.
20. 20. Let the asparagus drain well.
21. 21. Set aside half a cup of the asparagus cooking liquid.
22. 22. Place one stalk of white asparagus on two of the pastry rectangles.
23. 23. Place two stalks of green asparagus on the remaining pastry rectangles.
24. 24. Whisk egg whites in a small bowl.
25. 25. Brush the edges of the pastry with the egg whites.
26. 26. Fold the pastry over the asparagus to form small parcels.
27. 27. Press the edges of the pastry together slightly to seal them.
28. 28. Line a baking tray with baking paper.
29. 29. Place the pastry parcels on the tray with the seam facing down.
30. 30. Whisk egg yolks in a small bowl.
31. 31. Brush the surface of the pastry parcels with the egg yolk.
32. 32. Preheat the oven to 200 degrees.
33. 33. Place the baking tray on the middle rack.
34. 34. Bake the parcels for about 15 minutes until golden brown.
35. 35. Fill a pot with water and bring it to a boil.
36. 36. Cook the beans in the boiling water for about 5 minutes.
37. 37. Drain the beans.
38. 38. Shock the beans with cold water.
39. 39. Let the beans drain well.
40. 40. Pour boiling water over the tomatoes.
41. 41. Remove the skin from the tomatoes.
42. 42. Remove the seeds from the tomatoes.
43. 43. Cut the tomatoes into small cubes.
44. 44. Wash the lamb's lettuce.
45. 45. Wash the arugula.
46. 46. Remove wilted or inedible leaves from the salad.
47. 47. Dry the salad in a salad spinner.
48. 48. Put vinegar in a bowl.
49. 49. Add the reserved asparagus broth to the vinegar.
50. 50. Add mustard to the vinegar mixture.
51. 51. Add sugar to the vinegar mixture.
52. 52. Add salt to the vinegar mixture.
53. 53. Add pepper to the vinegar mixture.
54. 54. Whisk the dressing ingredients well.
55. 55. Stir the oil into the dressing.
56. 56. Season the dressing with salt and pepper to taste.
57. 57. Boil the eggs hard.
58. 58. Peel the boiled eggs.
59. 59. Cut the eggs in half.
60. 60. Slice the baked asparagus pastry parcels.
61. 61. Distribute the green asparagus stalks on plates.
62. 62. Place the salad leaves on the asparagus stalks.
63. 63. Distribute the beans over the salad.
64. 64. Distribute the tomato cubes over the salad.
65. 65. Drizzle the salad sauce over the salad.
66. 66. Place the asparagus slices on the salad.
67. 67. Place the halved eggs on the salad.

Nutrition per serving

• kcal: 610
• Protein: 17 g · Fett/Fat: 45 g · Carbs: 34 g