Puff Pastry Fritters with Asparagus Filling

Preparation Cut out 14 cm round cookies from the puff pastry and put them to cool. Finely chop the shallots. Dice the asparagus (white or green). Rinse and chop kitchen herbs. Beat egg to coat.

Preparation Sauté shallots in butter, add asparagus and sauté, extinguish with wine. Drain in a sieve and boil this liquid by half with demi-glace, add cream, mix in asparagus, add kitchen herbs and season. Cool the filling.

Brush the edges of the pastry of the puff pastry cookies with egg, spread the filling evenly on one half of the pastry, leaving a margin free, uncovered pastry over the filling. Gently press edges smooth with a dinner fork. Brush doughnuts with egg, prick with fork.

Meanwhile, bake in oven at 200 degrees for twenty to thirty minutes.

Note: Serve separately with Madeira sauce. Can be served as an entrée or in combination with salads as a main course.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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