Asparagus wraps with hazelnuts and almonds
- 1 puff pastry (200 g)
- 24 green asparagus
- 180 ml (3/4 cup) of cooking cream
- 1 egg yolk
- 15 ml (1 tablespoon) of baking powder
- 20 ml (4 teaspoons) of almond powder
- 20 ml (4 teaspoons) of hazelnuts
- Salt and pepper
-
Prepare the mixture: whip the cream until frothy and smooth. Add the egg yolk, baking powder, almond powder and hazelnut powder in succession. Season and chill.
-
Wash, clean and peel the green asparagus. Cut off the base of the asparagus and cook separately in salted water (the cooking time is different for the tips). At the end of cooking, run the asparagus under cold water to stop the cooking process. Drain on paper towels.
-
Cut the puff pastry into 4 pieces, allowing you to roll up the asparagus. On a baking sheet with parchment paper, place the 4 pieces of pastry, the asparagus and a tablespoonful of hazelnut mixture. Set aside in the fridge.
-
Fold over each piece of pastry to form a roll. Bake in a preheated 350°F (180°C) oven for 10 to 12 minutes. Remove the asparagus rolls from the oven with a spatula and arrange on a warm plate. Serve as desired.
Translated with DeepL.com (free version)
