
Source: blog.giallozafferano.it
PRESENTATION
A nourishing appetizer made with asparagus, puff pastry, extra virgin olive oil, and pepper.
INGREDIENTS:
18 asparagus spears
1 sheet/roll of puff pastry
1 teaspoon extra virgin olive oil
A pinch of pepper
METOD
Trim and wash the asparagus.
Cut off the woody ends of the stalks.
Peel each asparagus spear from the middle of the stalk downward.
Rinse under cold water.
Cook the asparagus whole in a covered pan until just tender.
Season with a very small amount of olive oil and a pinch of pepper.
Unroll the puff pastry and cut it into strips.
Wrap each asparagus spear with a strip of puff pastry.
Bake in a preheated oven at 200°C (400°F) for about 10 minutes, just until the puff pastry is golden.
ALLERGENS:
Asparagus: possible reactivity in individuals allergic to birch pollen.
Extra virgin olive oil: allergy is uncommon; intolerance not reported.
Puff pastry: contains gluten from cereals and butter, which contains milk allergens.
Pepper (green, pink, black, gray, white): possible cross-reactivity in individuals with spice intolerance.
NOTE
Prepare and handle under strict hygienic conditions.
Nutritional benefits of the ingredients:
SAFETY / INTENDED USE
May also be suitable in cases of:
• Anorexia – weight loss
• Constipation
• Xerostomia (dry mouth)
Not recommended in cases of:
• Dysphagia (chewing and swallowing difficulties)
• Mucositis, due to acidity