Spring on a plate: culinary highlights in the Montafon

The sun is shining, the temperatures are rising and we are craving light spring dishes. The puff pastry asparagus and wild garlic slice is one of our chef Florian's favorite dishes. As a delicious starter or as a fresh snack between meals - we just can't get enough of it. With our recipe, you can easily make these delicious slices at home:

Ingredients

700 g waxy potatoes
Salt
1 kg green asparagus
Wild garlic approx. 80-100 g
2 tbsp peeled almond kernels
1 tbsp lemon juice
2 tbsp grated parmesan
100 ml olive oil
Pepper
300 g puff pastry
Olive oil
2 tbsp sesame seeds

Preparation

Preheat the oven to 200°C top and bottom heat.
Wash the potatoes and cook them in boiling salted water for approx. 25 minutes. Then drain the water and leave the potatoes to evaporate a little. Then peel and cut into even slices.

Wash and peel the lower third of the asparagus and cut off the woody ends. After blanching the asparagus in salted water for 3-5 minutes, rinse the asparagus in ice cold water and drain.
Then rinse the wild garlic and pat dry. Roughly chop the leaves and grind the wild garlic together with the almonds in a mortar. Then add the lemon juice and Parmesan and mix with the mortar. Gradually pour in the olive oil until you have a creamy paste. Season the pesto with salt and pepper to taste.

Place the potato slices together with the asparagus in a large bowl and mix with half of the pesto. Roll out the puff pastry and place it on a baking tray lined with baking paper. Cut square pieces out of the pastry, brush them thinly with olive oil and sprinkle with sesame seeds. Finally, top with the potatoes and asparagus, drizzle with the remaining pesto and season with salt and pepper. Place the tray in the oven and bake for approx. 20 minutes.

Our tip: A light yoghurt sauce tastes particularly good with the slices!