18 May 2010

Asparagus Appetizer

Although the permanent cold and rain might fool any one, it is supposedly spring time, and May, in particular, is asparagus season. Here's a simple starter of green asparagus - if you want to serve it as fingerfood, I would, however, suggest cutting it into smaller pieces, it will be easier to eat. I served these together with raw celery sticks and cherry tomatoes stuffed with chevre persillade, creamy goats cheese mashed up with a fork and flavoured with finely chopped garlic, parsley, olive oil, salt and pepper. A few pieces were left over and made nice bed fellows for the following day's lunch box.

Asparagus wrapped in Puff Pastry
500 g green asparagus
250 g puff pastry
1 egg yolk
sesame seeds

Preheat the oven to 220 C. Wash the aspargus and break off the woody bottom part (keep it for asparagus or vegetable stock). Roll out the pastry and cut into strips of 2 cm width. Roll these around the aspargus spears.

Brush with beaten egg yolk and sprinkle with salt and sesame seeds.

Bake for ca. 15-20 minutes, until golden brown.
Serve either warm or cold.


Token (Bento-Lunch-Blog) said...

Oh what a great idea! I love it! Thanks for sharing! I have to try it in the future :D nom nom nom...

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