Preparing the filling
Peel the asparagus a third, cut off the woody ends and blanch it for about three minutes in boiling and salted water. Rinse and chop the herbs finely. Peel the potatoes and cut them into pieces. Put the cream cheese, the herbs, the spices and the egg into a bowl.
Strudel with asparagus
150g
puff pastry
200g
pomme de terre
100g
asparagus
1CáS
persil
1Bl
livèche
40g
fromage à la crème
1
œuf
1 petite cuillère
sel
2 pointes
poivre
1 pointe
muskutn
100g
1 portion
condensation
751 kJ
2138 kJ
179 kcal
510 kcal
graisse
11 g
33 g
dont acides gras saturés
7.1 g
20 g
hydrates de carbone
14 g
39 g
dont sucre
1.4 g
4.1 g
protéine
4.2 g
12 g
sel
1 g
2.8 g
Strudel with asparagus
description et horaires
Asparagus with potatoes wrapped in crunchy puff pastry. This spicy strudel tastes wonderfully as a vegetarian main course or as a fine side dish and goes well with meat or fish. This recipe is very simple and even newbies will succeed in the kitchen.
Mixing together
Preheat the oven to 200 ° C. Mix the filling well with a fork and mash the potato pieces.
Spreading the filling
Roll out the puff pastry and place it on baking paper. Cover one third of it with the filling. Put the blanched asparagus sticks on top and press them in gently. Roll the strudel using the baking paper.
Putting in the oven
Lift the strudel with the help of the baking paper and transfer it to the prepared casserole or tray. Bake the strudel in the oven until it's golden brown.
Baked strudel
Lift the strudel out of the mold and cut it into pieces.
Strudel with asparagus
The asparagus strudel is served warm with dips and salads.
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