Asparagus Puffs
An easy starter, and a useful way of making a small amount of asparagus go further. Serves 4:
- Packet puff pastry
- 250g butter
- Asparagus (as much as you like!)
- 4 egg yolks
- 2 tbsp white wine vinegar
Roll out the puff pastry into a rectangle about 30x45cm. Cut in half lengthways, then cut each half into 8, so you end up with 16 small rectangles. Lay on a lightly floured baking sheet and bake at 180 for 15 minutes or until risen and golden. Allow to cool on a rack. Cook the asparagus in boiling water until just tender, and drain. (This can all be done in advance - the asparagus can be warm or cold). Meanwhile put the egg yolks in a magimix and whizz, then bring the vinegar to the boil in a saucepan or microwave and pour onto the eggs with the magimix running. Heat the butter until melted and just boiling, then pour SLOWLY and STEADILY into the running magimix. Season with black pepper and you have a very quick and easily made hollandaise sauce. To assemble, put a pastry rectangle onto each plate, place a few spears of asparagus on top, then top with the second pastry rectangle. Pour on the fresh, warm hollandaise sauce and sprinkle with a little chopped parsley or chives to garnish. Alternatively Morrisons sell packets of ready-to-heat hollandaise sauce (Colmans), I have to admit that I have not tried it, but it would make the recipe even quicker and easier!