Asparagus Spears in Puff Pastry Pillow with Sorrel Sauce

Asparagus spears in puff pastry pillow with sorrel sauce, roasted salmon and potatoes

Rinse the asparagus spears, peel them, cut off the woody lower part. Boil this “asparagus waste” in 1, 5 liters of water for 20 minutes without salt, drain. Season the resulting asparagus stock: 1/2 tsp salt and sugar, 1 tsp butter, juice of 1/2 lemon. In this stock, lightly roll the asparagus spears freely or tied into portions for 12 to 18 minutes.

Roll out puff pastry 4 mm thick, cut into 8 by 5 cm pieces, brush with egg yolk and bake at 180 °C for 10 min. Cut the puff pastry pillows sideways, insert asparagus spears.

Season salmon strands with salt, pepper and a little lemon juice, dust lightly with flour and fry in butter on both sides for 3 to 4 min each.

Rinse sorrel briefly. Bring asparagus stock and whipping cream to a boil. Heat butter and flour (roux), add creamed stock, stir until smooth. Add sorrel, do not make more and mash with a hand blender, season. Pour over the salmon.

Remove peel from potatoes, cut into give and boil in salted water, perhaps brush with melted butter.

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