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Green asparagus, Comté AOP Fort Saint-Antoine and cooked ham puff

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Ingredients

  • 300 g Comté AOP Fort Saint-Antoine
  • Puff pastry
  • 800 g asparagus
  • 4 slices cooked ham
  • Flowers to decorate

Preparation steps

  1. Boil the asparagus in the water and leave to cool.
  2. Roll out the puff pastry and cut into a rectangle.
  3. Cover with slices of Comté AOP and cooked ham, then add the asparagus. Roll up the pastry.
  4. Bake in a preheated oven at 200°C for about 12 minutes.
  5. Decorate the plate with fresh flowers to serve.

 

😉 Tip: Alternate white and green asparagus for more colour.

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