Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Asparagus Nest with Puff Pastry, Quail Egg, and Hollandaise Sauce - photo 1
← Recipes

Asparagus Nest with Puff Pastry, Quail Egg, and Hollandaise Sauce

Pikantne I'm not hungry Appetizers Dishes for Special Occasions 60 min Medium 4 wyświetleń ~25.03 PLN - (0)
Rate:
(0)

Description

This is an exquisite and incredibly appetizing appetizer that is perfect when you don't have a big appetite but crave something special. The dish combines the crispiness of buttery puff pastry, the tenderness of seasonal green asparagus, the richness of a runny quail egg yolk, and the velvety, slightly tangy note of classic hollandaise sauce. Visually, it resembles small, edible works of art – golden nests filled with spring treasures. Although this dish appears complicated, it is within reach even for a beginner cook if they follow the detailed instructions. It is ideal as an elegant starter during a formal lunch, a component of a lavish brunch, or simply as a culinary indulgence on a lazy afternoon.

Składniki (12)

Servings:
4
  • Puff pastry (fresh, chilled) 275 g
  • Green asparagus 0.5 pęczek
  • Quail eggs 48 g
  • Chicken egg 1 szt.
  • Egg yolks 2 szt.
  • Masło klarowane 6.7 łyżek
  • Lemon juice 15 ml
  • Cold water 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh chives 0.3 pęczków
  • Cayenne pepper 2 szczypty
💰 Szacowany koszt dania: ~25.03 PLN (6.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of pastry nests

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Line a large baking tray with parchment paper. Take the puff pastry out of the fridge just before use to keep it cold and easy to handle.

Ingredients: Puff pastry (fresh, chilled)
Working with cold puff pastry is crucial. If the dough warms up too much, it will become sticky, and the layers of butter may melt, which will prevent it from puffing up (layering) during baking.
2

Roll out the puff pastry on a lightly floured surface. Using a round cutter or a glass with a diameter of about 10 cm, cut out 4 equal circles. These will be the bases for our nests. Place them on the prepared baking sheet.

Ingredients: Puff pastry (fresh, chilled)
Use a sharp cutter to ensure the edges of the dough are cleanly cut, not crushed. This will help the dough rise nicely. You can knead the leftover dough, roll it out, and bake it as sugar cookies.
3

From the remaining dough, cut out another 4 circles of the same size. Then, using a smaller cutter (about 8 cm in diameter), cut out the center of each to create 4 rings. Gently brush the edges of the circles on the baking sheet with water or beaten egg and place the prepared rings on top. This will create raised edges – 'nests'.

Ingredients: Puff pastry (fresh, chilled)
Water or egg act as glue, binding the layers of dough. Make sure the rings fit well onto the bases so that the nests are stable.
4

In a small bowl, beat the chicken egg with a fork. Using a kitchen brush, thoroughly coat the top and sides of the pastry rings. Then, using a fork, gently prick the bottom of each shell in several places. This will prevent the center from rising excessively during baking.

Ingredients: Chicken egg
Try not to brush the edges of the dough with egg, as this can seal the layers and hinder rising. Poking the bottom is very important – we want only the edges to rise, creating space for the filling.
5

Place the tray with the nests in the preheated oven and bake for 15-20 minutes. The nests are ready when they become puffed, golden brown, and crispy. After baking, remove them from the oven and let them cool slightly. If the centers have still risen, gently press them down with a teaspoon.

Every oven bakes differently, so keep an eye on the cake after 12 minutes. The ideal color is a deep gold. A cake that is too pale will be raw inside.

Preparing the asparagus

6

While the nests are baking, prepare the asparagus. Wash them under cold water. To remove the woody ends, hold each asparagus with both hands and gently bend it. It will naturally snap at the point where the tough part ends. Discard the ends. Cut the tips and tender stems into pieces about 3-4 cm long.

Ingredients: Green asparagus
This is the simplest and most effective method for getting rid of the tough parts of asparagus. You don't need to use a knife; the asparagus 'knows' where to break.
7

Bring a small amount of water to a boil in a pot. Add a pinch of salt. Drop the chopped asparagus into the boiling water and cook for 2-3 minutes (this is called blanching). They should be slightly soft but still firm and intensely green. Drain them immediately in a colander and rinse with cold water to stop the cooking process and preserve the color.

Ingredients: Green asparagus, Salt
Alternatively, you can steam the asparagus, which will help retain more nutrients. Be careful not to overcook them – they should be al dente, meaning they should have a slight resistance when bitten.

Preparing hollandaise sauce

8

Prepare a water bath: pour water into a small pot to a height of about 3 cm and bring it to a gentle simmer (only small bubbles should appear). Place a metal or glass bowl on top of the pot that fits it but does not touch the bottom of the water. In a separate small saucepan, melt the clarified butter over very low heat. Keep it warm.

Ingredients: Masło klarowane
A bain-marie provides gentle, even heat, which is crucial to prevent the yolks from curdling and turning into scrambled eggs. Hollandaise sauce requires patience and temperature control.
9

In a bowl placed over steam, add the egg yolks, lemon juice, and cold water. Using a whisk, start vigorously beating the mixture. Continue whisking without interruption for about 3-5 minutes. The mixture should become pale, fluffy, and double in volume, with traces left by the whisk on its surface.

Ingredients: Egg yolks, Lemon juice, Cold water
This is the most important moment. Do not stop whisking and monitor the temperature. If the bowl becomes too hot, remove it from the steam for a moment while continuing to whisk, then place it back. The consistency should resemble a light cream.
10

Remove the bowl from the steam. Without stopping whisking, start adding the warm, melted clarified butter. Pour it in very slowly, in a thin stream, initially drop by drop. Each portion of butter must be absorbed by the egg mixture before you add the next one. As you add the butter, the sauce will thicken, creating a smooth emulsion.

Ingredients: Masło klarowane
Adding the butter too quickly will cause the sauce to separate (curdle). If this happens, try to rescue the sauce by whisking a teaspoon of hot water with a teaspoon of the curdled sauce in a separate bowl, and then slowly add the rest.
11

When all the butter has been absorbed and the sauce reaches the consistency of thin mayonnaise, season it to taste with a pinch of salt and freshly ground pepper. Additionally, if you like, you can add a bit of cayenne pepper for a slight kick. Mix and keep the sauce warm (but not on the heat!) until serving.

Ingredients: Salt, Pieprz czarny świeżo mielony, Cayenne pepper
Hollandaise sauce tastes best fresh. Storing it is difficult. It can be kept warm for about 30 minutes by placing the bowl near a warm stove or in a thermos.

Dish Assembly

12

In the baked and slightly cooled puff pastry nests, arrange a portion of blanched asparagus. Try to place them decoratively, creating a small 'nest' in the center.

Ingredients: Green asparagus
Make sure the asparagus is well-drained so it doesn't make the dough soggy. You can gently pat it dry with a paper towel.
13

Very carefully crack one quail egg into the center of each nest, placed on the arranged asparagus. Try not to damage the yolk. Quail eggs are delicate, so it's best to first crack them into a small bowl and then gently transfer them to the nest.

Ingredients: Quail eggs
The quail egg shell is harder and more flexible than that of a chicken egg. It is best to use a small, sharp knife to gently cut the tip of the shell and remove it.
14

Place the tray with the sockets back in the oven preheated to 180°C for about 3-5 minutes. Bake just until the egg white sets and the yolk remains runny. Watch them closely, as this process is very quick.

The goal is just to set the egg white. If you bake it for too long, the yolk will become hard, and the dish will lose its greatest asset.
15

Remove the finished nests from the oven and immediately transfer them to plates. Generously drizzle each portion with warm hollandaise sauce. If using, sprinkle everything with finely chopped fresh chives. Serve immediately while they are hot and crispy.

Ingredients: Fresh chives
This dish is best right after preparation. The crispness of the pastry, the warmth of the asparagus and egg, and the velvety sauce create a perfect harmony that fades over time.

Fun Fact

💡

Contrary to its name, hollandaise sauce does not come from the Netherlands, but is one of the five 'mother sauces' of French cuisine. Its name likely originated from the fact that during World War I, there was a shortage of butter in France, and it was imported from the Netherlands.

Best for

Elegancki brunch Przystawka na specjalną okazję Śniadanie wielkanocne Lekka kolacja

Tips

🍽️ Serving

Serve the nests immediately after preparation on individual plates. To enhance the elegance of the dish, you can use plates in a contrasting color, such as graphite. A glass of chilled dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly.

🥡 Storage

This dish is meant for immediate consumption and is not suitable for storage. Baked pastry nests (without filling) can be stored in an airtight container for up to 24 hours, but they will lose their crispness. The hollandaise sauce should not be reheated, as it will separate.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Traditional Tiramisu 40 min

Traditional Tiramisu

Italian Cuisine
Spanakopita - spinach pie 75 min

Spanakopita - spinach pie

European cuisine
Spanish tortilla 45 min

Spanish tortilla

Breakfasts
Toasts with Ricotta, Asparagus, and Strawberries with a Balsamic Touch 25 min

Toasts with Ricotta, Asparagus, and Strawb...

Appetizers
Ricotta tart with asparagus and cherry tomatoes on herbed shortcrust pastry 90 min

Ricotta tart with asparagus and cherry tom...

I'm not hungry
Aksamitny krem ze szparagów z chipsem parmezanowym i ziołowymi grzankami 45 min

Aksamitny krem ze szparagów z chipsem parm...

I'm not hungry

Recipe Categories

I'm not hungry
I'm not hungry in: For Kids

Not hungry? Light snacks and drinks for those without an appetite. Fruit and vegetable smoothies - liquid vitamins that are easy to drink. Broths and light soups - warming without weighing down the stomach. Fruit salads - refreshing and easy to digest. Teas and infusions - hydration with a touch ...

See all recipes in this category
Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama