Zutaten für Asparagus Croustade
- ½ cup warm water
- 2¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 large egg
- ½ teaspoon salt
- 2¾ cups All-Purpose Flour
- 8 tablespoons Butter
- Green Asparagus (part of 1 pound mixed spears)
- White Asparagus (part of 1 pound mixed spears)
- 1 cup Milk
- ½ cup Heavy Cream
- Salt & Freshly Ground Black Pepper, to taste
- 2 tablespoons fresh Parsley, chopped
- 4 ounces Taleggio Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Croustade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Asparagus Croustade
- In a medium bowl, dissolve 1 teaspoon of sugar and 2 ¼ teaspoons of active dry yeast in ½ cup of warm water. Let stand for 10 minutes until foamy.
- Add the yeast mixture, 1 large egg, ½ teaspoon of salt, 2 ½ cups all-purpose flour, and ⅓ cup (6 tablespoons) of cold unsalted butter, cut into cubes, to a food processor.
- Process until a dough ball forms. Add more flour, 1 tablespoon at a time, if needed, until the dough is no longer sticky.
- Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise in a warm place for 20 minutes, or until slightly puffy.
- Meanwhile, bring a large skillet of water to a boil. Add 1 pound of asparagus spears (a mix of green and white, trimmed) and boil for 2 minutes.
- Drain the asparagus and immediately rinse under cold water to cool.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour until smooth.
- Gradually whisk in 1 cup of milk and ½ cup of heavy cream. Bring to a simmer, whisking constantly, until the sauce thickens.
- Season generously with salt and pepper. Stir in 2 tablespoons of chopped fresh parsley.
- Preheat oven to 400°F (200°C).
- Punch down the dough and roll it out into a 10 x 14-inch rectangle. Place it on a baking sheet.
- Spread the cream sauce evenly over the dough, leaving a 2-inch border.
- Arrange the asparagus spears attractively on the sauce (try 2 green, 1 white, alternating).
- Top with 4 ounces of Taleggio cheese (or Gruyère), thinly sliced.
- Brush the edges of the dough with water. Fold the edges over to create a crimped edge.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
14g
Fat
46g
Carbs
11g
