with parmesan and balsamic dressing
Serves 4
24 spears of english asparagus
1 sheet of thinly rolled puff pastry
3 egg yolks
4oz freshly grated Parmesan
Juice of ½ lemon
200ml of balsamic vinegar
300ml of extra virgin olive oil
2 pinches sugar
Maldon salt/pepper
- Cut asparagus spears at base and peel down gently
- Boil a saucepan of water lightly salted. Tie the asparagus into bunches of six but not too tight.
- Place asparagus into the water, two bunches at a time. Cook until crisp for 3 or 4 minutes approx.
- Refresh in cold iced water till cold. Untie and then place onto kitchen paper to drain.
- Cut the puff pastry into strips 1½ cm wide by 18cm long
- Mix egg yolks and brush down the length of the strips. Sprinkle with Parmesan and gently retain ½ of this amount.
- Now at a slight angle, beginning at the base of asparagus, wind the pastry strip around the asparagus gently overlapping each turn. Stop just below the spearhead repeat on all 24.
- Place onto a flat non-stick baking tray keeping slightly apart so not to stick together when baking.
- Egg wash all pastries and gently sprinkle with Parmesan. Rest in fridge for 15 minutes then bake at 200c till golden brown.
- To accompany asparagus, warm balsamic and olive oil together gently. Add salt, pepper and lemon juice and sugar. Stir gently with a spoon. (do not whisk)
- Plate and arrange cooked asparagus and spoon outside of plate.
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