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

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

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