Layered pie with asparagus
Description
The recipe won't take much time. In this recipe, I suggest using ready-made puff pastry, which is available in almost any grocery store. Of course, no one forbids you from making it yourself, but in my case speed is important, so I choose the ready-made option. Still, as I've already mentioned, the asparagus puff pastry recipe allows for homemade dough as well. Alternatively, you can try making one large pie by not cutting the pastry into pieces initially. When baking, it's advisable to use foil—place a sheet of foil on the baking tray before arranging the pastry pieces. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Trim the ends off the asparagus; if the asparagus is thick, cut it in half lengthwise, then crosswise into small pieces. Now sauté the asparagus in olive oil for about 5 minutes.
- 2
Step 2
Slice the mushrooms, but not too finely. Set the asparagus aside and melt the butter in the same skillet. Sauté the mushrooms for about 5–7 minutes, add a few fresh thyme leaves, and season with salt and pepper to taste. Now add the minced garlic, cook for another 5 minutes, then remove from heat.
- 3
Step 3
Cut the puff pastry sheets into medium-sized squares. Now take a sharp knife and make a cut from the edge of the dough, leaving a 2 cm border. Place the cut pieces onto a greased baking sheet and put in the oven for 5-6 minutes, until the dough rises slightly. Refer to the photo to see the expected result.
- 4
Step 4
Now that the dough has risen, place some grated Mascarpone cheese on each piece, then sprinkle with 1-2 tablespoons of Fontina cheese and return to the oven for 5-7 minutes.
- 5
Step 5
Remove from the oven and place asparagus and sautéed mushrooms on top of the cheese. Sprinkle with Parmesan cheese and return to the oven for 10-15 minutes.