- Puff pastry block
- 16 large green asparagus spears
- 400ml single cream
- 100g chive
- 4 slices of smoked salmon
- Pepper and salt
Roll out the puff pastry. Keep it roughly 0.5mm thick. Cut to make four 6 x 12cm rectangles.
Put in the oven at 180°c degrees for 30 minutes.
Peel the bottom half of the asparagus and leave the skin on the other half. Bring a pan of salted water to the boil and cook the asparagus for 3 minutes.
Finely chop the chive and put it in a pan with the cream. Cook over low heat for 30 minutes then mix the whole. Add salt and pepper.
Remove the top of each puff pastry rectangle and scoop out the remaining part.
Place the pastry on a plate, fill it with the chive cream. Add four asparagus spears and arrange the salmon next to it. Pour some more cream around the pastry