I’m not going to take credit for the idea because that would be lying to you: it’s a recipe that can be found a lot on Pinterest and which fell into my suggestions over several days on my page (Pinterest being an inexhaustible source of inspiration, even if very centered on the world of the blog and therefore not necessarily super original).
So I decided to add the twist of my puff pastry asparagus with a lemony mayonnaise with a hint of sesame and ginger.
How to make puff pastry asparagus?
To prepare this recipe, I find that store-bought puff pastry or home made pastry dough are very good: homemade puff pastry will almost give you a result that is too “thick” and flaky in my opinion! For once, I offer you a partisan proposal of the least effort, let’s welcome it with open arms.
Regarding the asparagus (which are still the central point of this preparation), I prefer the green ones which are generally of a finer caliber, and which I find less stringy. However, here, I advise you to pass a thrifty effect on the part that will be imprisoned by the puff pastry because I find that it can remain a little stiff to chew if this is not the case.
To make the strips, you will need to unroll a puff pastry, and cut strips in it. And then, we simply wrap these strips around the asparagus, before browning them and then adding a few sesame seeds. You might think it’s child’s play, but it still took me a few strips and squirts to find the most suitable method, and it’s more a game of rolling than spinning the strip around. asparagus, the latter tending to stretch and break. If I got there, no doubt that after a few asparagus, you will find your method!
I feel like I won’t win the clearest explanation medal here, but SO BE IT.
Lemon, sesame and ginger mayonnaise
I haven’t moved much in a few years, from my favorite way of making mayonnaise: with soy yogurt.
We put a blender and bim, we get a perfectly whipped and firm mayonnaise. As I always have yogurt at home and I use it for dozens of things both sweet and savory, I favor this preparation, but you can also take soy cream or even milk of soy.
The association with lemon and asparagus is so to speak classic, it is by taking the photos for Express Vegan Kitchen (by Melanie from the blog Chicken’s ass) which I discovered that the touch of ginger went very well with, as did sesame.
I made a tasty mix of all that, adding the very fatty component that is mayonnaise and which comes to calm the ginger.
I also advise you to provide small individual containers for the mayonnaise if it is presented as finger food as an aperitif: it avoids the culture broth where everyone comes to add their saliva after having eaten their puff pastry 3 times!
And of course you can save some plain mayonnaise for people who don’t like the original flavors of this recipe so much.
Reheat puff pastries
I doubt that during a meal or aperitif with friends, you would really want to mummify your asparagus when the guests arrive.
You can opt for cooking when everyone arrives: then you have the best result. It’s cooked, crispy, perfect.
If they are cooked before, the best thing is to heat them in the oven, on a baking sheet, for about ten minutes at 160°C.
Afterwards, all you have to do is obviously enjoy yourself.
My other green asparagus recipes
Because it’s still the best vegetable, find other delicious recipes based on green asparagus:
- The green asparagus served with orecchiete and a quick pesto : a delight of ease, which gives a nice place to the asparagus which will be cooked in the best possible way, and therefore in the oven.
- The tartine with green asparagus, lentil pâté and mustard sauce : a recipe that can be used as a meal, with everything you need to eat well and enjoy yourself!
- A salad with asparagus, peas and strawberries with small spelled: a delicious and daring combination, but which makes perfect sense once in the mouth!
Puff pastry asparagus
- 500 g green asparagus
- 1/2 puff pastry Trade
- 60 key soy cream or 30 g of yogurt
- 20 g mustard fine
- 40 g neutral oil
- 20 g Sesame oil
- 1/2 vs. coffee ginger fresh
- 1 vs. soup lemon juice
- 1 vs. coffee lemon zest
- 1 vs. soup sesame
Prepare the asparagus. Start by rinsing them then removing the dry and very stringy base.
Remove the thin skin with a vegetable peeler for more tender asparagus, leaving it a few centimeters from the head which will not cause any problems.
Unroll the puff pastry, then cut the dough into strips: on the edges, you will need the whole length, but quickly, you will see and depending on the length of your asparagus that half will be enough.
Wrap the strips of puff pastry around the asparagus.
Place on a baking sheet lined with parchment paper, and brown by mixing a little soy cream with a little maple syrup (1 tbsp of cream and 1 tsp of syrup). Sprinkle with a little sesame if desired.
Bake at 190°C for about fifteen minutes, until the asparagus is cooked and above all, the dough is golden.
While cooking, prepare the sauce. Start by zesting half a lemon, then squeezing to obtain the juice.
Mix the cream/soy yogurt with the mustard and the two oils to obtain a well-blended mayonnaise.
Peel the ginger then grate finely.
Add the zested and squeezed lemon, then the ginger, mix to homogenize and serve with the hot puff pastry asparagus.