Asparagus in Crisp Rolls – a delicious recipe with white crusty rolls, asparagus, cream, egg yolks, salt, fresh ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the rolls straight across the top, removing an oval slice of crust that will form lids for the rolls.
2
Pull out the crumbs so that you have six crusty shells; put them aside.
3
Trim the asparagus to remove all the woody parts and wash thoroughly.
4
Chop into short pieces and cook in boiling, salted water until tender, about 12-15 minutes.
5
Drain, catching the cooking liquid in a bowl and reserving it.
6
Heat the cream in the pan with 4 tablespoons of the asparagus liquid.
7
Beat the egg yolks, pour on the hot but not boiling cream and whisk together until the mixture thickens to a velvety sauce.
8
Add the asparagus pieces and keep warm without allowing it to boil or it will curdle.
9
Season.
10
Fry the rolls and lids in butter until they are crisp and golden brown and place them on a heated serving dish.
11
Spoon the asparagus mixture into the rolls; replace the lids and serve.
621
kcal
Calories
61
g
Fat
8
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 white crusty rolls, preferably oval shaped, 12 ounces asparagus, 5 fluid ounces single cream, 2 egg yolks, and more.
Yes, Asparagus in Crisp Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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