Mille-feuille of asparagus and almond cream and Parmesan
By Froodie Froggy
- 1 or 2 rolls of puff pastry 230g each or 4 sheets of filo
- 18 fresh or frozen green asparagus
- 20g butter
- Zest and juice of 1 orange untreated
- 3 tablespoons almond powder
- 6 tablespoons cream
- 3 tablespoons Parmesan
Level of difficulty Easy
Cost Budget Friendly
Puff pastry version:
Cut the puff pastry into 6 triangles. Glaze with egg yolk, using a pastry brush. Bake at 200 ° C until browned and puffed. Remove from the oven. Very gentry, cut each triangle in half (removing the top layer from the bottom, as it has puffed up, to obtain a total of 12 triangles of equal size). There will no doubt be a few breakages, which is why you will need a second pastry roll as back up! Reserve in a dry place.
Filo pastry version:
Brush 3 filo sheets with melted butter. Cut each sheet into 8 squares or rectangles, you will get 24 squares or rectangles. Reserve in a dry place.
Prepare the filling:
Cut the asparagus in two, lengthwise (and widthwise if they are really big). Fry on medium heat with the 20g of butter for 10 minutes with the juice and orange zest. The asparagus should be cooked but remain firm. Season after cooking.
Prepare the almond cream:
In a saucepan mix the creme fraiche, ground almonds or almond powder and the parmesan. Cook just long enough to melt the cheese. Reserve.
Make the mille-feuille by alternating layers of pastry with the parmesan almond cream and asparagus. Decorate with orange zest if you have any left.
If you wish, you can heat them at the last minute in the oven, so they are heated through, but keep a close eye on them.
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