STEP 1: ASPARAGUS PREPARATION

Remove the final part of the asparagus and cook the rest in steam or boiling water until tender. Once cooked, cool them quickly in the pre-cooled blast chiller for about thirty minutes, then cut each asparagus into pieces about 2 cm long, keeping the tips aside, and season with a pinch of salt, pepper and a drizzle of oil.

STEP 2:

Remove the final part of asparagus and cook the rest in steam or boiling water until tender. Once cooked, cool them quickly in the blast chiller pre-cooled for about thirty minutes, then cut each asparagus to pieces of about 2 cm in length, keeping aside the tips, With the help of a round pastry ring make 12 discs from the puff pastry and divide them into 12 moulds from silicone muffins or 12 molds from mini quiches.

In a bowl mix the cream with the egg, grated parmesan cheese and a pinch of salt and pepper. Place 3-4 pieces of asparagus inside each sheet of pastry, cover with cream and egg and cook in the oven preheated to 200°C for 10 minutes, then continue cooking at 180°C for another 20 minutes. Serve the sheets warm, decorating them with a tip of asparagus and half a boiled quail egg (boil for 2-3 minutes), and season with a pinch of salt, pepper and a drizzle of oil.