Asparagus and Green Garlic Pastries

Whole asparagus spears nestled on a bed of Tarragon Cream; a savory version of the sweet pastries in the windows of fancy Paris shops.

Yes, I’m remembering Paris in the Spring.

When we lived in Andorra we used to take the train to Paris for a long weekend in the spring. Now that we live only half as far we don’t do it, of course.

So I remember…..

But mon mari as been a good boy and gone into the local markets all by himself in search of asparagus every week.

Lots of asparagus in the spring is almost as good as Paris.

Asparagus and Green Garlic Pastries

Total time: 30 minutes

Ingredients:

  • 10 asparagus spears, green or white, trimmed to 4″ (10cm) lengths
  • 3 green garlic, sliced
  • 2 tsp olive oil
  • 1/4 cup (2oz, 60ml) white wine
  • 1/4 cup (2oz, 60ml) chicken stock
  • 1/4 cup (2oz, 60gr) Greek or plain yogurt
  • 2 tsp fresh tarragon
  • 1 – 2 tsp cornstarch (maizena, corn flour)
  • 2 small or 1/2 large sheet puff pastry

Asparagus, Green Garlic Pastries

Instructions:

  • If you have white asparagus, use a vegetable peeler and peel bottom half of stalk, laying it flat on the counter to prevent breaking.
  • Bring 1 – 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus in one layer.
  • Add the asparagus and blanch for 2 – 4 minutes, depending on thickness.  Mine were as thick as my index finger and I did 4 minutes.
  • Remove and refresh in cold water. Set aside.
  • Sauté green garlic in oil until just starting to get tender.
  • Remove from heat and set aside.
  • Heat wine, stock and tarragon in a small saucepan.
  • Dissolve cornstarch in 1 tbs of water.
  • When wine is boiling add cornstarch mixture and stir to thicken.  It should be very thick.
  • Remove from heat and stir in yogurt.
  • Lay out puff pastry and cut 2 squares, each the size of half of the asparagus laid flat with 1/2 – 3/4 inch (2cm) all around – or trim the asparagus to fit.
  • Lay the cut pastry on a baking sheet.
  • With a butter knife lightly score a line around the pastry, 1/3″ (1cm) from edge.
  • Divide the tarragon cream evenly and spread on the pastry, up to the line.
  • Lay the asparagus on top of the cream – it should just cover it.
  • Top with green garlic.
  • Bake in pre-heated oven at 420F (205C) for 10 – 13 minutes, until sides of pastry have puffed around middle and are golden brown.
  • Remove and serve.

Print Recipe

While I was out working with the girls today I noticed how pretty our pinks were.

I got my camera.

On the way back I noticed how pretty our little woods was.

It occurred to me that I rarely take photos of this side of the property.

Now I have…..

The woods – this is where the bunnies live. There are many large bunny holes in the woods. Everyday the girls carefully check out the woods when we go for our walk.

There are also a few plum trees in the woods.
woods

These are the pinks that I wanted the photo of. They’re on the side of the bank coming down from the fenced-in front lawn, underneath the fig trees and the hazelnut trees.

The little gate opens up into my herb garden on the side of the house.

pinks

The girls were watching me quite carefully.

Well, Bonnie was….

Guapa was chasing lizards.

She chased one into the house, which did not make me happy. I found the tail twitching on the floor and a tailless lizard on the wall.

I’m hoping it found its way back outside.

girls

Lastly, these are the pinks again.

The photo was taken near the dirt spot where the girls stand and bark and keep an eye on the bunnies going in and out of the woods.

dirt_spot

They spend a lot of time watching the woods and the bunnies.

It’s also a good spot to grab the figs. They like figs almost as much as the like plums

3 thoughts on “Asparagus and Green Garlic Pastries”

  1. Zoomie, I’m not fond of our figs, plus the birds get most of them. As to the plums…. I make a lot of clafoutis, and, in a good year, I make jam. The dogs like to eat both (figs and plums) LOL

    Jerry, lucky you…. our season is about over. Sigh…..

Comments are closed.

Share via
Copy link
Powered by Social Snap