38 Asparagus-filled Pastries with Chervil Butter

Name: Asparagus-filled Pastries with Chervil Butter
Yield: For four people
Cuisine: French
Ingredients: 40 medium-sized fresh or tinned asparagus spears; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 4 tablespoons of the water in which the asparagus has cooked; 240 g (8½ oz) butter, at room temperature salt and pepper; 1 tablespoon lemon juice; 1 handful flour; 3 tablespoons chervil sprigs; 4 tablespoons double cream; 1 beaten egg; 180 g (6¼ oz) fresh or frozen Flaky Pastry

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Feuilleté d’asperges au beurre de cerfeuil ‘Hot asparagus in a pastry cloud’

Ingredients

Main ingredients

40 medium-sized fresh or tinned asparagus spears
1 litre (1¾ pints) water and

Europe
France
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Preparing the asparagus, if fresh

Peel the spears with a potato-peeler, working from the head to the butt and holding the asparagus flat on the work-top. Wash them and cut each one 8 cm (3½ inches) below the tip. (The remainder of the spear can be used for soup.) Bring the salted water to the boil in the medium-sized saucepan and throw