Pairs well with Asparagus Mille-Feuille
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 18d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Asparagus Mille-Feuille
(0.5)
3.2K views • 12d ago
316
20
9.9% engagement
A savory reimagining of the classic Napoleon pastry featuring layers of quick puff pastry, sautéed oyster mushrooms in creamy shallot sauce, and vibrant asparagus, finished with toasted pistachios and balsamic reduction.
00:20:00 total
Serves 2
medium
Main Various
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- asparagus - watch the video to see (fresh, trimmed, about one third trimmed off and cut on bias)
- salt - 1 tablespoon for boiling water, to taste for mushrooms (for boiling water and seasoning mushrooms)
- water - watch the video to see (for boiling asparagus and ice water bath)
- ice water - watch the video to see (to stop asparagus cooking and keep vibrant green)
- oyster mushrooms - watch the video to see (cleaned, base cut off, larger pieces torn into two or three)
- shallots - watch the video to see (sweated in butter)
- butter - watch the video to see (for sweating shallots)
- black pepper - to taste (to season mushrooms)
- heavy cream - watch the video to see (added to mushrooms and cooked covered for 5 minutes)
- Parmesan cheese - watch the video to see (grated, blended into reduced creamy sauce)
- egg yolk - 1 (one, blended into reduced creamy sauce)
- quick puff pastry - watch the video to see (homemade, cut into squares then triangles, two triangles per serving)
- balsamic reduction - watch the video to see (for drizzling on top)
- toasted pistachios - watch the video to see (for garnish)
Instructions
- Prepare Asparagus: Trim off one third of the asparagus stalks. Trim each asparagus on bias for cosmetic purposes and remove any tough parts. Save the trimmed scraps for making asparagus velouté.
- Blanch Asparagus: Fill a pot half full with water and bring to a simmer. Add a generous tablespoon of salt. Add asparagus and boil for 4 minutes. Immediately transfer asparagus to an ice water bath to stop cooking and preserve vibrant green color and snap.
- Prepare Mushrooms: Cut off the base of oyster mushroom clusters. Tear larger mushrooms into two or three pieces. Sweat shallots in butter until translucent. Add mushrooms, season with salt and pepper, and sauté for a couple of minutes.
- Cook Mushrooms in Cream: Add heavy cream to the mushrooms, cover, and cook for 5 minutes. Drain mushrooms and set aside. Reduce the cooking liquid by half.
- Prepare Puff Pastry: Cut homemade quick puff pastry sheet into squares, then cut squares into triangles. Prepare two triangles per serving.
- Make Creamy Mushroom Sauce: Blend the reduced creamy mushroom cooking liquid with grated Parmesan cheese and one egg yolk until smooth.
- Reheat and Assemble: Reheat the mushrooms and asparagus with the creamy sauce. Build the mille-feuille by layering puff pastry triangles with the mushroom and asparagus filling.
- Finish and Serve: Drizzle the assembled mille-feuille with balsamic reduction and sprinkle with toasted pistachios before serving.
