The asparagus season is finally slowly beginning again. So we grabbed a bunch of green asparagus, wrapped it in puff pastry and put it in the oven. Our asparagus pockets in crispy puff pastry are a delicious, quick and at the same time decorative idea for preparing the royal vegetable. Whether warm or cold, asparagus pockets always taste good and are the perfect finger food for parties, as a small main meal or as a grill side dish.
Crème fraîche with 2 tsp Ankerkraut Season asparagus finisher and 1 teaspoon honey.
Unroll the dough with the baking paper rolled along and cut it once across and twice lengthways to create 6 rectangles. Cut each corner twice parallel to the edge.
Spread 1 tablespoon of the crème fraîche mixture on each corner. Place four green ones per corner in the middle of the dough corner. Fold the two corners of dough over each other in opposite directions, brush with egg and sprinkle with poppy seeds.
Bake the asparagus pockets in the oven for about 15 minutes until golden brown.
