Asparagus Puff

• From a puff pastry sheet, cut it into six 3.5-inch/9cm squares. Bake for 35 minutes at 330ºF/160ºC.

Par-Boiling Asparagus

• Bring to boil about 2qt/2L of water and add 2 teaspoons of salt. Plunge in the prepared asparagus, bring back to boil and let simmer for 4 minutes. Transfer asparagus in ice water; drain on paper towels.

Asparagus Broth

• In a sauce pan, add asparagus bottoms and peelings. Cover with water, bring to boil and cook for 30 minutes; covered. Drain and set aside.

Asparagus Cream

• Melt butter in the skillet, and sweat shallots for about 3 minutes on medium heat. Add asparagus trimmings and cook for 4 mins. Add asparagus broth and cream – bring to boil. Add parsley leaves and mix with the immersion blender. Pass through a sieve and cook on low heat for about 15 minutes. Season with salt and pepper; keep warm.

Plating

• In a hot pan, glaze par-boiled asparagus with some butter or olive oil for a minute on medium heat. Or, plunge them in boiling water for a few seconds, and luster with melted clarified butter. Arrange asparagus on warm plates, top with puff pastry, and spoon out hollandaise sauce around. Garnish with parmesan shavings. Bon appétit!