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Asparagus roulade

Ingredients 14
Servings 20


  • 60
    butter or margarine
  • 125
    cake flour
  • salt and white pepper
  • 3
    mustard powder
  • 500
    hot milk
  • 3
    extra-large eggs, separated
  • paprika
  • 2
    hard-boiled eggs, chopped
  • 65
    thick mayonnaise
  • 45
    sour cream
  • 410
    asparagus cuts, well drained and finely chopped
  • salt and freshly ground black pepper to taste


Preheat the oven to 160 ºC and line a 40 x 25 x 25 Swiss roll tin with baking paper. ROULADE: Melt the margarine and stir in the cake flour, salt, white pepper and mustard powder. Stirring continuously, heat until the mixture begins to bubble. Remove from the heat and add the hot milk while stirring. Heat, still stirring continuously, until the mixture comes to the boil and simmer for a few minutes until the white sauce thickens and is cooked. Leave to cool to room temperature, then beat in the egg yolks. Beat the egg whites until stiff peaks form and fold in. Turn the mixture into the prepared tin spreading evenly. Sprinkle with paprika and bake for 30 to 40 minutes or until firm and golden brown. Turn out onto a damp cloth, remove the baking paper and roll up, using the cloth as a guide. FILLING: Meanwhile mix all the filling ingredients and chill until the roulade has cooled. Unroll the roulade and spread the filling evenly over the entire surface and roll up again. Serve sliced.

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