- 6 vol-au-vents (small hollow case of puff pastry, not pictured)
- about 8 white asparagus
- 1 shallot
- squeeze of lemon juice
- 100 ml cream
- 30 gram butter
- 2 tablespoons all-purpose flour
- ground nutmeg, pepper and salt to taste
- parsley for garnish
Kitchen equipment needed
- asparagus or large pan
- vegetable peeler
- medium-sized pan
- wooden spoon
- oven tray
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 of 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!