White asparagus vol au vents
5.0 / 2 votesLovely puff pastry filled with creamy asparagus. White asparagus vol au vents are a great lunch dish. Ready in half an hour.
Serve with
Recipe white asparagus vol au vents
Ingredients
6 persons
✓ Tip: click to check off
Cooking mode
Enable to prevent screen from going to sleep during cooking.
Share this recipe via:
This is what you need
Made by Véronique
Published at 2016-05-06, this recipe is for 6 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Let's get started
Preparation time
20 minutes
Time cooking
10 minutes
Total time
30 minutes
Preparation - 20 minutes
Peel the white asparagus. Use your finger to feel if you didn’t miss any little piece, cause the peel will be very stringy. Chop about 2 cm of the bottom and place the asparagus in the asparagus pan and cover with cold water.
Don’t let it come to a boil, they are done when you can slightly bend them. Meanwhile, peel and finely chop the shallot and remove the asparagus from the water and set the water aside.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Heat butter in the medium-sized pan and saute the chopped shallot for about 2 minutes on medium heat.
Add the flour and mix with the wooden spoon for another 2 minutes. Pour in about 200 ml of the asparagus water and keep on mixing it well with a whisk.
Finishing the white asparagus vol-au-vents - 10 minutes
Place the vol au vents in the oven for about 5 to 10 minutes, or until golden brown and the puff pastries are crispy. Chop the cooked asparagus into small pieces and add them to the medium-sized pan.
Pour in the cream and a squeeze of lemon juice and season with ground nutmeg, pepper and salt. Cook the creamy filling until you've reached the desired thickness.
Fill the pastries with the creamy mixture and enjoy!
What do you think of this?
What about these delicious recipes?
2 comments on "White asparagus vol au vents"
Leave a comment
Thalia @ butter and brioche
says on 2016-05-08
i definitely need to keep my eyes peeled for white asparagus, i haven't seen it before here in australia & am so curious to know what it tastes like.
Ohmydish
says on 2016-05-08
We really love them, but only the fresh ones. You can also buy canned asparagus, but they don't even come close to the real deal. They taste a bit sweet, like euhm, sort of a much nicer version of a chicory.
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
