Asparagus pies
- 200 GRAM PUFF PASTRY
- 8 SPARGELS
- 2 TBSP CRÈME FRAÎCHE
- 2 EGGS
- 75 GRAM SHAVED ALMONDS
Roll out the puff pastry into 4 rectangles with the length of asparagus. Cook the asparagus 10 minutes and put two asparagus on each rectangle. Mix the eggs with the crème fraîche and pour this over the asparagus. Sprinkle with almonds and bake the pies 20 minutes at 180 degrees Celsius.
Mix the flour with the butter and one tablespoon of water and knead for a few minutes. Leave the dough for half an hour in the fridge. Roll it out and cover the sides and bottom of a greased pie mold with it. Bake the pie blind for 20 minutes at 180 degrees Celsius. Mix the cream with the cheese and the eggs and pour this in the pie. Bake the pie 20 minutes more. Serve with onion marmalade.
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