White asparagus and gorgonzola

(For 4 portions)

• 2 punnets Chilli Cress
• 24 white asparagus
• 350gr puff pastry
• 1 egg yolk
• 400ml milk
• 50gr butter
• 50gr flour
• 60gr gorgonzola cheese
• 4 small pinches crack black pepper
• 1 pinch white ground pepper
• 1 pinch fine sea salt

• Dilute the egg yolk with one tbsp of water and I pinch of sea salt, keep aside.
• Roll the puff pastry and using a round cutter, cut out 4 circles.
• Slightly press down with a smaller cutter in the middle of each circle, brush with the egg yolk and cook the puff pastry case in an oven at 220°C for 15 to 20 minutes. Let cool down on a rack once cooked.
• Blanch/cook the white asparagus in salty boiling water and refresh.
• Cut the tips to one third of the length and slice the rest of the asparagus.
• Make a roux with the butter and flour and add the milk, let it cook until thicken (keep whisking) and add 60 gr of gorgonzola cheese toward the end.
• Fold gently into the thick sauce, one punnet of freshly cut and chopped Chilli Cress and the sliced asparagus.
• Fill the puff pastry case, arrange the asparagus tips in each case.
• Serve hot with a piece of gorgonzola, the rest of the Chilli Cress and a little pinch of crack black pepper.

Recipe: Franck Pontais