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Pidy Gourmet Roulé filled with asparagus and ham off the bone

  • 12 Pidy Gourmet Roulés
  • 300 ml juice from freshly cooked asparagus
  • 100 ml cream
  • 60 g roux
  • 150 g asparagus tips, finely sliced
  • 150 g ham, finely sliced
  • salt and pepper
  • Make an asparagus velouté with the juice from the boiled fresh asparagus, the cream and the roux
  • Add the finely sliced asparagus and ham
  • Season with salt and pepper
  • Allow to cool
  • Bake the Pidy Gourmet Roulés for 6 minutes in a pre-heated oven at 170 °C
  • After the Pidy Gourmet Roulés have cooled down, fill with the asparagus velouté
  • Bake in a warm oven at 170 °C for 6 minutes

You can cut the freshly boiled asparagus diagonally or in slices and arrange on a plate with rocket and an olive oil dressing.