Browsed asparagus rolls
Instructions
Let thaw the puff pastry.
Meanwhile, Peel asparagus, depriving them of the Woody part of the stems, then boil them in plenty of lightly salted water.
When ready, cut them into small pieces whole preserving tips and put them to cook in hot butter, flavored with chopped onion.
In a bowl beat the egg yolks with a pinch of salt, with cream and a spoonful of chopped parsley.
Pour the mixture over the asparagus well browned and after all you will be thickened, remove from heat and add 3 tablespoons of Parmesan.
Roll the dough, defrosted on lightly floured pastry Board, browse to 4 mm thick.
Cut into 6 disks of 7 cm of diameter each.
Arrange on a greased and floured plate and beaten egg, then letters with a pinch of cumin and grains of salt.
Pass the plate in the oven at 200 degrees for about 15 minutes.
Just baked sandwiches are ready, and open them in half.
Cannoli with egg mixture, garnish with the ends held aside and serve lukewarm (if they were, then toss them in the oven for a couple of minutes).
Ingredients and dosing for 6 persons
- For the sandwiches:
- 300 g of frozen puff pastry
- 1 pinch of cumin
- Some grains of coarse salt
- For brush:
- 1 egg
- = = For Work Surface And Plaque:
- Butter
- Flour
- For the filling:
- 500 g of fresh asparagus
- 100 G = = Cream
- 40 g of egg yolks
- 20 g of butter
- 1 scallion
- 1 tablespoon of chopped parsley
- 3 tablespoons of grated parmesan cheese
- 1 pinch of salt