Looking for inspiration for an Easter brunch or dinner that your guests will not soon forget? Make crispy asparagus with lemon pesto and yogurt dip.
This surprising combination of asparagus in puff pastry comes into its own with lemon pesto Oil &Vinegar and yogurt dip. Best of all, you can make your own very easily. The perfect snack to enjoy a delicious meal in the spring sun with your family and friends.
For 4 people
For the asparagus in puff pastry
For the yogurt dip
Asparagus in puff pastry: Preheat the oven to 175°C. Cut about 2 cm from the bottom of the green asparagus. Halve the puff pastry sheets and roll out each half slightly with a rolling pin. Spread each piece of puff pastry with a teaspoon of Pesto al Limone and place a green asparagus on top. Roll the puff pastry around the asparagus and make sure that the ends of the puff pastry are well connected. Place the asparagus on an oven tray lined with baking paper and make sure that the puff pastry closure is always at the bottom.
Separate the egg and stir the egg yolk in a small bowl with a splash of milk. Spread the beaten egg yolk with a kitchen brush on the top of the asparagus rolls. Sprinkle some chili powder, pepper and poppy or sesame seeds over the asparagus rolls to taste. Bake the asparagus rolls in the oven for about 15 minutes until golden brown.
Yogurt dip: Place the Turkish yogurt, the juice of half a lemon and five tablespoons of Olio di Oliva Basilico in a bowl. Add black pepper and a pinch of Hawaiian salt and mix all ingredients into a smooth dip.
Image &recipe:Oil &Vinegar
