1 roll of puff pastry
200 gr of purple asparagus
4 medium carrots
2 tablespoons extra virgin oil
a handful of toasted hazelnuts
1. Cook the asparagus steamed so that they do not lose their color. Meanwhile, prepare the cream by boiling the carrots in lightly salted water. Once they are cooked, add 2 tablespoons of extra virgin oil and smoked salt (according to your taste), and with the help of an immersion blender mix all together until creamy. Set aside and let it cool down.
2. Preheat the oven to 200°C. Roll out the puff pastry and with the help of a knife make 2 or 4 rectangles. Arrange the pastry rectangles on a baking sheet covered with greaseproof paper and spread the carrots cream inside. Lean then the asparagus and sprinkle with chopped toasted hazelnuts .
3. Add a dash of oil if necessary. Bake for 15 minutes or until golden brown. Serve the puff pastries only after they have been cooled down.