Crispy White Asparagus of Terlano with Filone Affumicato Levoni

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  • Preparation:
  • Difficulty: Bassa
Crispy White Asparagus of Terlano with Filone Affumicato Levoni

Ingredients
  • 8 asparagus
  • 250 g puff pastry
  • 8 slices of Filone Affumicato Levoni
  • 30 g Grana Padano
  • 1 egg

Scrape off the asparagus in order to eliminate the outer and stiff parts.
Put them together in a bundle tied up with a twine and boil them in salted water for 8-10 minutes, until they will be cooked but still crisp.
Drain them and let them cool down and dry.
Unroll the puff pastry, smooth it lightly with a rolling pin and cut out with a knife 8 stripes about 3 centimetre large.
Arrange the slices of “filone affumicato”, spread them with Grana flakes, lay down the asparagus and wrap up the “filone affumicato”.
Use the puff pastry slices to wrap up the asparagus.
Brush the rolls with the beaten egg all over the surface and put them on a baking sheet covered with baking paper.
Bake them at 200 °C for 15 minutes, until the pastry will be well baked and golden.


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