Here it is spring has finally arrived! For me that time is synonymous with happiness because the days are getting longer and shortening my days at work ... it is a phenomenon that greatly appreciated! Spring also means the return of spring and new vegetables on the shelves and thus new ideas in the kitchen!
It quite by accident while walking through the aisles of the new open monoprix CNIT I decided to buy the little bundle of asparagus on sale in organic section ... Indeed, the very morning I received via my i-phone alerts her to table this pie recipe with asparagus and citrus! I will pound you and then recommend ...
You Will need ...
1 puff pastry monoprix bio
400g small green asparagus (also available in Picard)
an untreated orange
1 egg Olive oil
4 c. soup cream
Salt, pepper
Start by preheating your oven to 210 ° C.
Cut the asparagus tips 1 cm and let them blanch 5 to 10 minutes in boiling salted water.
Drain and refresh under cold water to stop cooking. Blot with paper towels.
Roll out the puff pastry on lightly floured surface, giving it the shape of a rectangle. Moisten the edge all around with a small brush moistened with water, then fold the edges inward to form a bead.
Grate the zest from orange (with a microplane grater preferably .. is so much faster!) Peel and separate the then gently into quarters.
Beat the egg and cream in a small bowl. Add salt and pepper. Scatter the asparagus and orange slices on the pastry. Cover with cream and sprinkle with orange zest.
Drizzle with olive oil and bake in the oven on parchment paper for 20 mn.
Ready!
