Crunchy Asparagus
Crunchy Asparagus
3 - 4 people
55
15
This surprising combination of asparagus in puff pastry combines beautifully with lemon pesto and yogurt dip and best of all, you can easily make it yourself. The perfect snack to impress your family and friends.
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Ingredients and Method
Ingredients
- 1 bunch green asparagus
- 6 slices puff pastry dough
- 3 Tbsp Lemon Pesto
- 1 egg yolk
- Splash of milk
- Dried chili pepper
- Poppy seeds or sesame seeds
- 1 cup Greek yogurt
- 1/2 lemon
- 1/3 cup Basil Olive Oil
- Black Hawaiian Salt
- Black Pepper
Method
- Asparagus in puff pastry dough: Pre-heat the oven to 350°F. Remove about 1 inch of the asparagus stalks. Cut the puff pastry dough slices in half and roll out each half with a rolling pin. Transfer Lemon Pesto to each piece of puff pastry dough, top with green asparagus and roll the puff pastry dough over the asparagus. Make sure that the ends of the dough are pressed together. Next, transfer the rolls to an oven tray lined with parchment paper with the ends of the dough that are pressed together facing down.
- Whisk the egg yolk in a small bowl with a dash of milk and use a brush to spread the whisked egg yolk over the top of the asparagus rolls. Sprinkle some dried chili pepper, pepper and poppy seeds or sesame seeds over the asparagus rolls to taste. Oven-roast the asparagus rolls for about 15 minutes until golden-brown.
- Yogurt: Transfer the yogurt, the juice of half a lemon, Basil Olive Oil, a pinch of Black Hawaiian Salt and black pepper to a bowl. Mix all the ingredients until a creamy dip forms.