250g green asparagus, 250g white asparagus, 500 ml water, 2 tsp MAGGI NaturPur organic vegetable broth, 100 g of raw ham, 100 g cooked ham, 1 bunch chives, 1 package (270 g) puff pastry, 30 g butter, 100 ml white wine, 1 sachet MAGGI masterclass Hollandaise sauce, 125 g butter, 1 teaspoon tarragon (chopped), 1 tsp MAGGI seasoning
Preheat oven to
200°C. Wash the green and white asparagus, peel and cut into 3 cm long pieces. Bring to boil a pot of water and MAGGI Nature Pure Organic Vegetable broth and cook the asparagus in it about 8 minutes until al dente. Remove asparagus with a slotted spoon and keep the broth.
Cut the ham into cubes and the chives into rolls. Mix together the ham, asparagus and chives.
Place the puff pastry in a quiche form. Melt 30g butter and brush it on the puff pastry. Add the asparagus mix.
Pour white wine into a pot and add 125 ml of asparagus broth. Stir in the MAGGI masterclass Hollandaise Sauce, let it boil and stir on a low heat 125 g butter. Season with tarragon and MAGGI seasoning. Add the sauce to the quiche and bake in oven about 25 minutes. Serve with salad.
Preheat oven to
200°C. Wash the green and white asparagus, peel and cut into 3 cm long pieces. Bring to boil a pot of water and MAGGI Nature Pure Organic Vegetable broth and cook the asparagus in it about 8 minutes until al dente. Remove asparagus with a slotted spoon and keep the broth. Cut the ham into cubes and the chives into rolls. Mix together the ham, asparagus and chives.
Place the puff pastry in a quiche form. Melt 30g butter and brush it on the puff pastry. Add the asparagus mix.
Pour white wine into a pot and add 125 ml of asparagus broth. Stir in the MAGGI masterclass Hollandaise Sauce, let it boil and stir on a low heat 125 g butter. Season with tarragon and MAGGI seasoning. Add the sauce to the quiche and bake in oven about 25 minutes. Serve with salad.
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