This is an elegant vegetarian starter consisting of three layers of puff pastry filled melted onions and asparagus.
1 person made this
24 asparagus tips
1 (320) ready rolled puff pastry sheet
1 egg yolk, beaten
1 handful pistachios, chopped
2 tablespoons olive oil
3 large onions, peeled and sliced thinly
1 tablespoon honey
Preheat your oven to 180 C / Gas 4.
Bring a small saucepan of salted water to the boil. Cook asparagus till cooked through but it still has some bite, about 5 minutes. Drain and let cool. Set aside.
Roll out puff pastry. Using a glass or a biscuit cutter cut out 12 pastry rounds. Place 8 of the rounds on a baking tray, then cover with a piece of greaseproof paper and place a second baking tray on top to prevent the puff pastry from rising during baking. Place the 4 remaining pastry rounds on another baking tray and brush with beaten egg yolk, then sprinkle with pistachios. Bake puff pastry in preheated oven till golden, about 15 minutes. If you don't have a fan assisted oven, bake the baking trays separately, one after another.
Meanwhile, for the onion confit, heat 1 tablespoon oil in a frying pan and fry onions till browned, then reduce heat to very low and cook for another 20 to 30 minutes, stirring regularly. Remove from pan and set aside.
Heat the remaining tablespoon oil in the pan and fry the cooked asparagus for 1 minute, then add honey and let it caramelise for 1 minute, stirring. Remove from heat.
To assemble, top 4 of the plain pastry rounds with onion confit, then top each with a second pastry round. Cut asparagus stalks to fit on the pastry as needed and put the equivalent of 6 asparagus stalks on top of each. Place a pistachio covered pastry round on top and serve at once.