LAYERED CAKE WITH ASPARAGUS: STEP-BY-STEP RECIPE
A delicious dish for the whole family from a seasonal product
What we are cooking:
Layered cake with asparagus and orange
from 20 to 40 minutes
Number of persons:
Puff pastry - 1 serving
Asparagus (small) - 400 g
Orange - 1 piece
Chicken eggs - 1 piece
Sour cream - 4 tbsp.
Cut off the edges of the asparagus shoots at a distance of 1 cm and blanch for 5-10 minutes in boiling salted water. Drain, then rinse with cold water. Dry it.
Preheat the oven to 210°C (thermostat 7). Put aluminum paper on a baking sheet. Roll out the dough so that you get a rectangle of 50x20 cm. Smear the edges with a brush dipped in water and wrap them inside.
Wash the orange and grate the peel. Squeeze out the orange juice. Beat the egg with sour cream. Add salt, pepper, and orange juice.
Put the asparagus and orange slices on the dough, pour the cream and sprinkle with orange zest. Pour over the olive oil and bake for 20 minutes. You can replace asparagus with zucchini.