Junior chef
Utensils
Apron
baking paper
Baking tray
Brush
Colander
Fork
Oven mitts
Pan
Peeler
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Asparagus
Peel the lower third of the asparagus, place the asparagus in boiling salted water, cook for approx. 2 mins. Drain the asparagus in a sieve, rinse in cold water. Drizzle the oil over the asparagus, season with salt, mix.
Asparagus rolls
Roll out the dough. Using a pastry wheel, cut the dough into strips approx. 2.5 cm wide, wrap 2 asparagus in each strip of dough and place on two baking trays lined with baking paper.
Beat the egg with a fork, brush the dough with the egg.
Bake
Approx. 30 mins. in an oven preheated to 180 °C (convection). Remove, plate up the asparagus.
Dip
Mix the sour single cream, curry powder and salt in a small bowl, serve with the asparagus.
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