How to cook green asparagus
More and more often, we can see tied bundles of elastic stems crowned with a bud or small trays with thin green shoots on the shelves of our supermarkets. This is asparagus (also known as asparagus). There are 3 varieties of this product - white, purple, and green asparagus. Today, we will focus on the last variety.
Information
Ingredients
- Asparagus150 g
- Leek2 piece
- Puff pastry400 g
- Chicken egg1 piece
- Sour cream100 g
- Milk50 ml
- Adyghe cheese70 g
- Salton taste
- Olive oil1 tablespoon
- Black pepperon taste
Directions
While the dough is thawing, let's prepare the filling. Since I have mini asparagus, it doesn't require much preparation: just wash and trim about 1 cm from the bottom of the stalk. Cut it into pieces about 2 cm long.
Thoroughly wash and thinly slice the leek.
Heat olive oil over low heat in a skillet and sauté the leek until it becomes tender, but do not let it brown. If you don't have baby asparagus, you also need to cook it with the leek. Season with salt and pepper.
Roll out the dough and place it in the bottom and sides of a baking dish. Prick the dough with a fork and bake it in the oven at 180 degrees for 10 minutes. If the dough puffs up, it's not a problem, just press it down.
Whisk together the egg, sour cream, and milk. Season with salt and pepper. Grate the cheese (I used Adyghe cheese, which doesn't melt well but adds an interesting texture. You can use any cheese you like). Spread the leek and asparagus on the crust.
Sprinkle with grated cheese.
Pour the beaten egg with sour cream and milk. And bake in the oven for another 20-25 minutes. Serve chilled or slightly warm.
