Entertaining

Asparagus and creme fraiche vol-au-vents

Name: Asparagus and creme fraiche vol-au-vents recipe
Yield: 8
Ingredients: 2 x 4-pack store-bought vol-au-vent pastry shells; 1 tbs extra virgin olive oil; 2 bunches asparagus, trimmed and cut into 3cm pieces; 3 garlic cloves, finely chopped; 170g creme fraiche; Finely grated zest of 2 lemons; 1/2 cup (40g) finely grated pecorino, plus extra to serve; Chervil leaves, to serve

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by Kirsten Jenkins

Dec 04, 2020

Make the most of puff pastry with this retro entertaining recipe.

2 x 4-pack store-bought vol-au-vent pastry shells
1 tbs extra virgin olive oil
2 bunches asparagus, trimmed and cut into 3cm pieces
3 garlic cloves, finely chopped
170g creme fraiche
Finely grated zest of 2 lemons
1/2 cup (40g) finely grated pecorino, plus extra to serve
Chervil leaves, to serve

Method

1.

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
2.

Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions.
3.

Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper.
4.

Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino.