Baked asparagus
Instructions
Then add the asparagus in a skillet with 30 g of butter, sweet fire for 5 minutes.
Keep aside, warm, half of the asparagus and cut the remaining so as to separate the tips from the stems.
Clean the mushrooms, thinly slice them up lengthwise and fry them for a few moments in a saucepan with the rest of the butter, to moderate heat, then add salt and pepper, add the hot broth and cook for 10 minutes.
In a bowl mix the sandwich crumbs, soften in milk, squeezed and finely chopped parsley and chopped onion, then add the mixture with mushrooms.
Let flavour all together for a minute, then add the asparagus stalks, chopped, tips, two beaten eggs with a pinch of salt and the juice of a lemon.
Mix gently, remove from heat and let cool.
Roll out the pastry on floured work surface, divide into four equal rectangles and place in the center of each a little stuffing, aligning the asparagus tips.
Brought to the Centre the two flaps of dough left over, brush with the remaining beaten egg, then optionally overlap them.
Place the oven plate cartocci moistened and cook at 200 degrees for 15 minutes.
Remove when they are well browned, place on a serving dish along with the asparagus kept aside and serve.
Ingredients and dosing for 4 persons
- 200 g of puff pastry
- 250 g of cultivated mushrooms
- 2 bunches of asparagus
- 1 stale sandwich
- 1 onion
- 1 tablespoon of chopped parsley
- 3 eggs
- 50 g of butter
- 1 ladle of broth
- 1 lemon
- 1/2 cup of milk
- Salt
- Pepper