Asparagus Ragout in a Puff Pastry Bowl

Impress your guests with this delicious Asparagus Ragout in a Puff Pastry Bowl! Serve this tasty and creamy starter with smoked salmon, and enjoy the combination of soft asparagus and salty salmon.

And this dish is not only delicious and easy to make, but it also looks beautiful. An excellent start to your dinner or brunch, not only on Mother's Day or Easter but also at your next festive spring dinner!

Delicious Asparagus Ragout with Salmon: A Tasteful Starter

What could be more fun than enjoying a delicious meal with family or friends? And now I have a great recipe for you: asparagus ragout with salmon. This spring recipe made from white asparagus and salty salmon in a creamy sauce is delicious, elegant, tasteful, and not to mention a lovely starter or Brunch recipe.

When I served this the last time, it turned out that I had made a good choice. The plates were scraped empty. And there was even a request for the recipe (so here 😉 ). I will definitely be making this more often.

And if you like ragout, this shrimp ragout recipe, probably also delights you.

What do you need for Puff Pastry Filled with Asparagus Ragout?

You require the following ingredients to prepare this Asparagus Ragout in a Puff Pastry Bowl. You can find the correct amounts in the recipe card at the bottom of the blog:

• White Asparagus: It is slightly softer and milder in taste than green asparagus. The taste of the white asparagus can be described as somewhat sweet and nutty, with a subtle bitter undertone. The texture of white asparagus is delicate and fibrous, and it has a creamy texture when cooked properly.
• Flour and Butter: For making a roux. It is essential to melt the butter and add the flour all at once. Then you bake it for another two minutes to ensure you don't get any flour taste.
• Smoked salmon: Use cold smoked salmon.
• Cream: Use it to give the sauce a creamy taste.
• Dried Dill: The dill plant's dried seed, leaves, or stems. It has a slightly sweet lemon and vinegary taste.
• Puff pastry trays: Bowls of puff pastry (pasteibakjes in Dutch) with a cavity that can be filled with ragout. You can buy ready-made or make them yourself with this puff pastry shell recipe.

How to prepare Salmon and Asparagus Ragout

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Wash and peel the asparagus and remove the woody part (the bottoms) at the bottom. Place the bottoms and skins in a pan of water, add the salt, and bring to the boil. Then place the peeled asparagus in the hot liquid and cook for 8 minutes until tender. Remove 300 ml cooking liquid from the pan and set aside. Then, remove the asparagus from the pan, let it cool slightly, and cut it into ½ inch (1 cm) pieces. Finally, you can throw away the peels and butts.
2. Melt the butter in a pan, and add the flour in one go when it is completely melted. Fry for 2 minutes while stirring with a spatula. You don't want the roux (as it's called) to turn brown. Now take a whisk and gradually add the cooking liquid (the asparagus broth) while you keep stirring, so you don't get any lumps. Simmer for 2-3 minutes until the sauce thickens. Then add the cream, asparagus, and three-quarters of the salmon.
3. Stir in the dill and season with salt and pepper.
4. Bake the pie shells and fill them with asparagus ragout with salmon. Garnish with remaining salmon and dill if desired.