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

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