Asparagus Spears in Puff Pastry

A more wonderful asparagus recipe:

Precisely remove the peel from the asparagus spears, cut the ends into small pieces. In the meantime, boil one and a half liters of water with sugar, salt, juice of one lemon as well as the slice of white bread. Add the asparagus spears and cook for five to seven minutes with the lid closed. Remove the asparagus with a slotted spoon while it is still firm to the bite and drain on a kitchen towel.

For the sauce, peel and trim the shallot. Clean and rinse the fennel and cut into slices. Foam the 30 grams of butter in a sauté pan (high-sided pan). Sauté the shallot and fennel in it. Add the Pernod, white wine and Noilly Prat and cook over medium heat.

Pour the vegetable soup, stir in the saffron. Reduce everything to about 1/4 at high heat. Then add the Krem double and do it again for about 10 minutes. Strain the sauce through a sieve.

Preheat oven to 200 °C. Roll out puff pastry thinly and cut into eight 8 x 18 cm rectangles. Place three asparagus spears on each rectangle and wrap in pastry. Place the parcels on a baking tray and brush with the beaten egg yolk. Bake in the oven (middle shelf) for about eight minutes.

In the meantime, put the tomatoes in boiling water for one minute, rinse in cold water and peel. Dice tomato flesh and toss in 10 grams of rendered butter for about a minute.

Saffron sauce in a hand mixer or with

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