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Asparagus Feuilletés with Hollandaise Sauce

Asparagus Feuilletés with Hollandaise Sauce

Asparagus, asparagus, oh asparagus... A few years ago I had what I like to call my asparagus fever. I ate asparagus at least 3 times a week, and I just couldn't get enough of it.

Maybe I had a shortage of vitamin K, folate, copper, selenium, vitamin B2, vitamin C, and vitamin E, fiber, manganese, phosphorus, niacin, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid. who knows, right? XD

I had to stop myself from eating so much asparagus, on that thought: "nothing in excess is good". So I did.

However, more often than not asparagus appears magically on my table.

This recipe makes approximataly 6 portions


1- 2 sheets of store bought puff pastry (thawed)

2 egg yolks, lightly beaten with 2 tbsp. of water (egg wash)

12 thin asparagus spears trimmed to 2.5 cm lengths

3 egg yolks (sauce)

Salt & Pepper to taste

1/2 lemon (juiced)

100 gr. butter


1. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender. Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy, then add to slowly to the mixture while the blender is running slowly. Keep aside to drizzle on top of pastry.

2. Unfold the thawed pastry sheet and cut in half. Lightly flour your working surface and roll out each half with a floured rolling pin until it is half the original thickness.

3. Use a pastry brush to dust off the excess flour on both sides of the pastry then trim the edges with a ruler and knife to even out the dough.

4. Cut into circles with a glass or a round cookie cutter.

5. Brush circle with some egg wash. Place a spear on one circles, and then place another on top, pressing the edges to seal in like a pocket.

6. Arrange 1 inch apart on lightly oiled baking sheets and brush top with egg wash. Preheat oven to 400°F.

7. Chill for 15 minute until pastry is firm. Bake pockets in middle of oven until puffed and golden, about 16 minutes.

8. Transfer with to a cutting board and cut into 1 -2″ wedges or leave whole to dip.

9. Serve warm with the hollandaise sauce.



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