There’s no denying it’s asparagus season! Every food blogger has posted at least one asparagus recipe so Singlemade had to keep up!
White or green asparagus? A no-brainer if you ask me. I prefer the green ones because they don’t require peeling. I’ll always be a lazy chef, so if I can get away with less work, I’ll go for that. Of course, you can use white asparagus, and it’ll be just as delicious, but you’ll be toiling in the kitchen for longer! 🙂
This recipe is very basic and you can take it in any direction. For instance, the bottom is covered with a thin layer of Philadelphia cream cheese. Why not knock it up a notch and use a salmon flavour or fine herbs instead of natural? Or take it even further by shredding some smoked salmon on top. In other words: feel free to go nuts! 😉
Sheet cake with green asparagus
Preheat the oven to 200° C.
Break off the asparagus’ ‘butts’.* Rinse them with water. Shake off the water and lay them out in a bowl or a deep plate. Add lemon juice (about 1 tablespoon) and some olive oil. Season with 4 twists of the pepper mill and a pinch of salt. Cover the bowl with some plastic foil, suited for use in the microwave oven and cook them for 4 minutes on the highest setting.
In the meantime, take the puff pastry dough, roll it out and tug on the paper to even out the dough. Cut the dough in half. **
Now cut about 1 cm off the edges. Use the strips of dough to make a frame (see picture). Use a fork to squish the outer edges together (picture). Lay the dough out on a baking tray.
Spread 1 tablespoon of Philadelphia cream cheese over the dough. Use a spoon’s round side to spread it easily.
Break the egg into a cup. Add a pinch of salt and 4 twists of the pepper mill. Use a fork to beat the egg until even. Coat the edge of the dough with some egg using a brush or your fingers.
Take the asparagus out of the microwave oven. Arrange them alternatingly (picture). The asparagus can lie snugly together, without spilling over the edge.
Now divide the remaining egg over the asparagus and crumble some feta cheese over them (as much as you like). Bake the cake for 15 minutes in the preheated oven.
*Asparagus naturally breaks where they get woody. The older the asparagus is, the larger the ‘butt’.
** You only need half a sheet of puff pastry dough for this recipe. You can use the other half to make breadsticks or apple pies.
Tip: you can use Philadelphia’s natural flavour, but the salmon flavour or fine herbs are equally suited for this sheet cake!
Tip: if you like smoked salmon, then just shred some salmon over the asparagus as soon as the cake comes out of the oven. Delicious!
Tip: this sheet cake is great as an appetizer, but paired with a fresh salad, it constitutes a light meal or an entree.
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Bram made 2 small puff pastries in a mould. He loved the Philadelphia!
Bram’s Tip: use the leftover dough to make sweet pies, so you can enjoy a dessert right after! 😉
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Have fun cooking and… bon appétit! 🙂