A sure sign of spring is asparagus drip rate. Parsakausi is (almost) here! I am a big fan of asparagus in the spring, and syönkin shocking p y ttäviä quantities. I have now had time to cook even if you parsaruokia, it is becoming a source of iaikoina So also here in the blog. One of the great successes of this asparagus gruyèrepiiras. Last year I made asparagus oxs na-pekonipiirasta, but now Pekko i felt in the spring in tuhdilta weather too, so I combined the asparagus a strong, tasty gru yèrejuuston. This recipe have been applied version of that last year's trade union you are the same, but the p ekoni and onions have been left out and replaced with parmesan ni gru y in front of her. Naturally juustok si should choose a good Gruyere, but do not take too intense flavors of a so that the asparagus flavor is not too much cheese to taste the shadows, but they are complementary of each other. Since the spring is now known tu ut the more important to enjoy the outdoors oxs as a uringosta to spend hours in the kitchen, I made this circuit directly to the finished pastry, j thorn m aistui pretty good for a long time. Frozen dough when buying, however, you should make sure that the package is to each other after signing the agreement can INAA and puff pastry, which is made of margarine in hand does not taste so good. What you have additional time, you can do that in the previous year for pastry version of itself. This time, pi lkoin asparagus a little p ienemmiksi, so the pie was easier i eat. E like pie, of course, just as the beautiful appear ... But the taste was very good!
Asparagus-gr uyèrepiiras 1 pkg puff 1 bunch green asparagus 1 egg 150 g sour cream 1 cup whipping cream 1 cup grated gruy èrejuusto a salt Thaw puff pastry. Prepare the asparagus by rinsing them and bending a va roen each arm so that the arm is cut off to the appropriate location. They are tough ends off and chop the remaining pieces of a few centimeters in length. Pressure le thawed puff an the bottom of the pie pan. Then mix filling ingredients oxs to do. Pour the filling for pastry on top, and as ettele lopuks in pars at t äytteeseen equal enthalpy. Bake the pie at 175 degree oven for about 40 minutes, oxs or until the filling is frozen pie and leave the urban color of its surface.
We, ate yesterday parsapiirasta - parmesan and posting that awaits published by the incentive to try Gruyere. Works just great. We've oxs been to thus think so. Asparagus and time is later than sure sign of spring. Delete oxs
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