Last year we had to make the starter for the Kiwanis OLUM diner. M. just became a member of Kiwanis Oosterhout, so a good way to meet the members of this group. The Olum diner is the same as a Dinner en Route. With a Dinner en Route, the whole group is separated into smaller groups. With this dinner we have three courses (starter, main course and dessert). With every course the groups change and also the places where you have your course are different. And with every course another couple cooks a course.
We choose to make little pies with green asparagus with hollandaise sauce and quail eggs. Read further for the recipe.
We made this starter in April, so quail eggs are ease to find in that period. But last week, when I tried the recipe again, I couldn’t find any quail eggs at all. So I decided to buy the smallest chicken eggs I could find. I baked the eggs, also very small and after it was finished, I cut of a lot of the white of the eggs. In that way I had a very small egg, which looked great on the little pies.
A couple of days before our guests should come, we made this recipe one time. The Hollandaise sauce didn’t work out the way we wanted it. It shifted and tasted too much like butter. We didn’t want to risk a destroyed starter, so we used the Hollandaise saus from Knorr.. Normally when I cook a three or four course dinner I’m not a ready made sauce type. But I have to admit, this sauce actually tastes quite nice with the green asparagus.I just read on the Delicious magazine nl site that if you put some cornstarch in the mix, the shifting will be less.
I like asparagus, specially the white ones. Only the white ones are only in the supermarkets for a couple of months. Green ones on the other side are in the supermarkets for the whole year. This is a very easy recipe and most people like it. Even if they are not so fond of the white asparagus.
Edit: This is a post from my old Blog Photos for foodies. I quit with this Blog, but it didn’t feel good to lose all the recipes, that’s why I copied all the posts to Cakes and Pumps. This post is written in 2015 by myself.
- 200 gr. Green asparagus tips
- 4 slices of Puff Pastry
- 4 pieces of (quail) eggs
- 125 gr. Butter (for the Hollandaise sauce)
- 2 table spoons of water (for the Hollandaise sauce)
- 2 egg yolks (for the Hollandaise sauce)
- Lime juice (for the Hollandaise sauce)
- Pepper and salt (for the Hollandaise sauce)
- Heat de oven to 200 gr Celsius. Grease 4 little spring forms or Baking dishes (diameter 12 cm) with some butter and put in every Spring form one slice of puff pastry.
- Put the Puff pastry pies into the oven and bake them in 10-12 minutes.
- For the sauce: Melt 125 gr. of butter over a low heat and set aside.
- Mix in a bowl (glass or stainless steel) 2 egg yolks. With 2 table spoons of water. Heat the mix slowly au baine marie (above a cooking pot with hot water) and mix with a guard around 4 minutes until you have a frothy and creamy sauce.
- Get the bowl of the aubain marie cooking pot and put slowly the melted butter into the mix. Keep mixxing until all the butter is mixes with the egg yolk sauce.
- Add lime juice, pepper and salt to your own taste.
- If you don’t have time to make the Hollandaise sauce, then you can also use an (almost) ready made kind of sauce. The Hollandaise sauce from Knorr tastes great with this pie.
- At the same time cook the 200 gr. of fresh green asparagus tips in around 2 minutes and set them aside with the cover on the cooking pot.
- Get the puff pastry pies out of the oven and out of the spring forms. Put them on some plates.
- Melt some butter and bake the 4 (quail) eggs. Quail eggs aren’t available in every time of the year. So you can also use normal eggs. Try to use the smallest eggs you can find, bake them and after baking you cut of some of the white part of the egg. You can easily fit the egg on the small pies then.
- Divide the asparagus tips over the pies, put some Holllandaise sauce over it and decorate with a baked egg.
- Enjoy your appetizer.
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