Asparagus and Gruyere Cheese Envelopes
6 servings
80 minutes
Asparagus and Gruyère cheese envelopes are an exquisite dish of European cuisine that combines the tenderness of puff pastry, the creamy texture of Gruyère cheese, and the fresh greenery of asparagus. This treat, inspired by French traditions, is perfect for a cozy dinner or festive table. The crispy golden crust hides a rich creamy flavor enhanced by the aroma of Parmesan and the spiciness of spices. The slight bitterness of asparagus complements the richness of the cheese, creating a harmonious balance. The envelopes are served hot, garnished with watercress for added freshness. This dish can be paired with white wine or a light vegetable salad, making it not only delicious but also an elegant choice for gourmets.
1
Take the dough out of the fridge and let it warm to room temperature.
2
Rinse the asparagus in cold water, break off the tough ends. Place in a steamer, add boiling water to 2-3 cm, salt, cover, and cook for 2-3 minutes. Remove the asparagus from the steamer and let it cool. Pat dry with a paper towel and cut diagonally into 3 pieces.
- Fresh asparagus: 350 g
- Salt: to taste
3
Remove the rind from the Gruyère cheese and cut it into small cubes. In a bowl, mix 3 tablespoons of grated Parmesan, sour cream, salt, and pepper.
- Gruyere cheese: 175 g
- Grated Parmesan cheese: 4 tablespoons
- Sour cream: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the puff pastry on a floured surface, cut out 6 squares. Brush the edges with a mixture of egg yolks and milk. Place about a tablespoon of sour cream filling in the center of each square, add asparagus and a few cubes of Gruyère on top. Fold the squares into an envelope shape, bringing opposite corners together in the center. Make a small hole in the center of each for steam to escape. Transfer the envelopes to a baking sheet.
- Puff pastry: 375 g
- Wheat flour: 20 g
- Egg yolk: 2 pieces
- Milk: 1 tablespoon
- Fresh asparagus: 350 g
- Gruyere cheese: 175 g
5
Grease the envelopes with the remaining mixture of beaten egg yolks and milk, sprinkle with the remaining Parmesan. Bake at 200 degrees for 20-25 minutes until golden brown. Serve hot, garnished with watercress sprigs.
- Egg yolk: 2 pieces
- Milk: 1 tablespoon
- Grated Parmesan cheese: 4 tablespoons
- Watercress: to taste