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Ingredients :

• 4 cooked puff pastry
• 16 green asparagus
• 150 gr of Paris mushrooms
• 150 gr of shiitake mushrooms
• 150 gr of portabella mushrooms
• 2 tablespoon of french shallot
• 200 ml dry white wine
• 500 ml veal broth
• 200 ml cream 35%
• 4 to 5 branches of fresh thyme
• 50 gr of butter

Method :

1. Peel and blanch the asparagus and fry the skin.
2. Slice and fry the mushrooms with half butter and half oil.
3. Add the choped shallots and deglaze with white wine.
4. Reduce to almost nothing.
5. Add the veal broth and the cream and reduce of half and whip up with butter.

Setting :

1. Cut the pastry in 2, panfried the asparagus with butter and display 4 per puff pastry.
2. Add the mushrooms and some sauce and replace the top of the pastry.
3. Decorate with fresh thyme and fried asparagus skin.

Recipe for 4 people

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