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.
- 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.
- 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.
- Stir in the dill and season with salt and pepper.
- Bake the pie shells and fill them with asparagus ragout with salmon. Garnish with remaining salmon and dill if desired.
Tips, Substitutions, and Variations
- Also delicious with fresh dill, thyme, and rosemary.
- Smoked salmon: substitute with cod or poached salmon.
- White asparagus: Use green asparagus instead.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1 pound white asparagus washed
- ½ teaspoon salt
- 4 cups water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup cream
- 1 teaspoon dill
- salt and pepper
- 4 oz. smoked salmon in strips
- 4 puff pastry baskets shells, baked
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the asparagus and cut the woody bottom of the asparagus.1 pound white asparagus
- Put the bottoms and skins in a pan, top up with one liter of water and the salt, and bring to a boil.½ teaspoon salt, 4 cups water
- Then put the rest of the asparagus in the pan and cook them for 8 minutes.
- Remove the asparagus from the pan and cool until you can cut them.
- Also, remove 1 ¼ cup (300 ml) of cooking liquid from the pan and set it aside. You don't need the rest for this recipe.
- Melt the butter in a pan, and add the flour all at once when it has melted. Fry it for 2 minutes while stirring.2 tablespoons butter, 2 tablespoons all-purpose flour
- Then grab a whisk and dilute the roux with the cooking liquid you add slowly while stirring.
- Let the sauce simmer for another 2-3 minutes to thicken slightly.
- Cut the slightly cooled asparagus into ½ inch (1 cm) pieces.
- Mix the cream into the sauce, add the asparagus, three-quarters of the salmon strips, and dill, and season with salt and pepper.¼ cup cream, 1 teaspoon dill, salt and pepper, 4 oz. smoked salmon
- Heat the puff pastry shells according to the instructions on the packaging.4 puff pastry baskets
- When serving, place a pastry case on a plate and fill it with the asparagus with salmon. Garnish with strips of smoked salmon. Serve immediately.
Notes
- Also delicious with fresh dill, thyme, and rosemary.
- Smoked salmon: substitute with cod or poached salmon
- White asparagus: Use green asparagus instead.
If you want to store the asparagus ragout with salmon, let it cool quickly.
- Refrigerator: Let the ragout cool down to room temperature. Store in an airtight container in the fridge for up to 2 days.
- Freezer: Let the ragout cool down in the fridge. Then scoop the ragout into an airtight freezer container. Then freeze it. Ensure you stay ½ inch (1 cm) below the edge of the box because the ragout will expand. This way, the asparagus ragout will keep for up to two months. Next, let the ragout thaw in the fridge and reheat in a pan while stirring.
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