Rustici with asparagus and goat's cheese recipe of 01-05-2015 [Updated on 12-05-2017]
I had a puff pastry roll in the fridge and, one of the girls who works with me, had brought me some wild asparagus, I did a short search and I found this recipe, some rustici with asparagus, raw ham and goat cheese, and I put to work. These rustics turned out to be really delicious and the wild asparagus really made the difference, I had never tasted them and I found them really delicious, too bad that here in Naples they are not very easy to find;) well friends, for this May 1st we grant ourselves a nice weekend in Geneva, the plane is about to leave so I say goodbye and leave you to today's recipe, kisses; *
How to make rustici with asparagus and goat cheese
Wash and clean the wild asparagus by removing the hardest part of the stem.
Boil the asparagus in salted boiling water for a couple of minutes, then drain and set aside.
Unroll in puff pastry and place the slices of raw ham and goat cheese on the surface.
Cover with the wild asparagus, parmesan, pepper and a drizzle of oil.
Roll everything up.
Then cut into slices of about 4 cm.
Put the rustici on a baking sheet brushed with milk and cover with poppy seeds.
Bake the rustici in a preheated oven at 200 ° for about 20 minutes.
As soon as they are puffy and golden, take them out of the oven and serve.