|3 plates||Leaves dough|
|150 g||Gruyère cheese|
|150 g||Sour cream|
Prepare asparagus cake with fresh asparagus because it is more aromatic than asparagus from the glass. Peel the asparagus, cut off the woody ends and place the asparagus in a wide pot. Cover with a little water, add salt, sugar and butter and bring to the boil. Switch back to low temperature and cook the asparagus for about 8 minutes until soft. In the meantime, defrost the puff pastry, then lay it on top of each other on a lightly floured work surface and roll it out into a rectangle approx. 35 x 25 cm. Fold the edge approx. 1 cm wide inwards so that the edge is slightly higher. Brush the edge with a little water and press well to the bottom of the dough. Grate the Gruyère finely and sprinkle on the puff pastry. Drain the asparagus very well and place on the Gruyère. Stir sour cream with eggs until smooth and season with white pepper, salt and freshly grated nutmeg. Chop the parsley and mix with the sour cream. Pour the sour cream over the asparagus. Preheat oven to 200° and bake asparagus cake on the middle shelf for about 30 minutes until golden brown.
Servings: 3, Difficulty:
Preparation time: 15 minutes, Total duration: 45 minutes