Asparagus Cushion Tips

Boil the potatoes, peel and press through the potato press while still hot. Allow to steam briefly. Add salt, flour, wheat semolina and egg yolks, pour in the melted butter and quickly knead everything into a dough. For the filling, cut the asparagus tips into 2 cm pieces. Cook in hot olive oil and butter until al dente and let cool slightly. Mix in curd cheese, grated parmesan, parsley and egg yolk, season with salt and pepper. Roll out the potato dough to a thickness of approx. 3-4 mm and cut into squares of approx. 9 cm. Place a little asparagus filling in the center of each square. Brush the edges of the dough with egg and fold into triangles. Press the edges of the dough together and boil the puffed tips in salted water for about 10 minutes. Lift out and drain. Brown the butter, pour over the prepared puff pastry and sprinkle with lightly roasted and chopped walnuts.

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