Asparagus country house pot

For 6 people
  • 250 g green and white asparagus
  • Salt
  • Sugar
  • 2 EL lemon juice
  • 200 g Mushrooms
  • 1 onion
  • 600 g Pork fillet
  • 400 g waxy potatoes
  • 2–3 EL Oil
  • 40 g Butter
  • Pepper
  • 50 g flour
  • 100 g Whipped cream
  • 2 packs (270 g each) Fresh butter puff pastry, sweet or savory croissants and Golatschen (ready to bake, rolled out in a rectangular shape on baking paper; 42 x 24 cm; Refrigerated shelf)
  • 1 Egg yolk (size M)
  • flour
75 minutes
light
1.
Wash asparagus, Cut off woody ends. Peel the white asparagus
2.
Bring 1.2 liters of water, 1 teaspoon of salt, 2 teaspoons of sugar and lemon juice to the boil. Add the asparagus peels and white ends and leave to stand, covered, for approx. 15 minutes. Cut the asparagus into pieces at an angle. Remove the asparagus peels with a slotted spoon, bring the stock to the boil again
3.
Add the white asparagus and cook for 7–8 minutes. After 2–3 minutes, add green asparagus and cook. Remove the asparagus, rinse in cold water and drain. Set the stock aside
4.
Clean, clean and halve the mushrooms. Peel and dice the onion. Pat the meat dry, cut into cubes. Peel the potatoes and cut into small cubes. Heat 1 tablespoon of oil in a roaster. Fry the meat in portions, turning, season with salt and pepper, remove. Fry the mushrooms and potatoes one after the other for approx. 5 minutes in the hot frying oil until golden brown, season with salt and pepper, remove. In between add 1–2 tablespoons of oil. Melt the butter in the hot frying oil. Stir in flour, sweat. Pour in the asparagus stock and cream while stirring, bring to the boil and simmer for 4–5 minutes. Approx. Fold in asparagus 1 minute before the end of the cooking time. Season the ragout with salt, pepper and sugar, pour into a bowl, allow to cool
5.
Take the puff pastry out of the refrigerator 5–10 before processing. Grease a baking dish (approx. 2.5 liters). Unroll the puff pastry on the baking paper, turn over, peel off the baking paper. Lay the dough on top of each other, press down a little. Cut an approx. 2 cm wide strip across and set aside. Roll out the dough on a lightly floured work surface 2-3 cm larger than the baking dish, cover with a tea towel. Cut 2 'asparagus spears' approx. 12 cm long from the cut strips with a small, pointed knife. From theFirst form small balls, then small rolls. Press several of these rolls as an asparagus head onto one end of the cut out 'asparagus sticks' (for help, see the tip of a green asparagus stick). Place the asparagus stalks crossed in the middle of the rolled out dough. Use the tip of a perforated nozzle (approx. 1 cm Ø) to make 4 holes around the 'asparagus spears'. Remove the 'asparagus sticks'
6.
Use a slotted ladle to pour the ragout into the baking dish. Pour in the remaining sauce. Make sure that some of the ragout ingredients are out of the sauce. Mix egg yolks with 3 tablespoons of water. Place the rolled-out dough on the mold, press down on the edge, cut off any excess dough up to 2-3 cm. Brush the dough with the egg yolk mixture. Place the asparagus stalks crosswise in the middle again. Brush with egg yolk. Spread the dough circles around the sticks, also brush with egg yolk. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes until brown. Possibly. Reheat the remaining sauce and serve
7.
Wait approx. 30 minutes
1 person approx.:
  • 720 kcal
  • 3020 kJ
  • 32 g protein
  • 45 g fat
  • 45 g carbohydrates

0 Comments

Leave A Comment