Name: Puff pastry hearts and ragout of asparagus and morels
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: Swiss
Ingredients: 250 g puff pastry; 1 piece beaten egg; 1 tbsp butter; 1 piece finely chopped shallot; 500 g green asparagus in bias-cut pieces about 4 cm; 200 g well-washed and drained morels; 2 tbsp lemon juice; 1 dl vegetable stock; 1 dl whipped cream; salt; pepper; 1 tbsp chopped chives

Method

Roll out the puff pastry on a floured surface to about 4 mm thick, then cut out 4 hearts about 10 cm in diameter.
Place the hearts on a baking sheet lined with baking paper, brush them with beaten egg and leave them to firm up in the fridge for 15 minutes.
Bake the hearts for about 20 minutes in the bottom of the oven preheated to 220°C, then leave them to cool slightly on a wire rack.
Melt the butter in a saucepan, fry the shallot and asparagus in it, then add the morels and leave to simmer for 5 minutes.
Pour in the lemon juice and let it evaporate completely.
Pour in the vegetable stock, cover and continue cooking for 10 minutes over a medium heat.
Gently fold in the whipped cream, adjust the seasoning and scatter with chives.
Serve the ragout with the warm puff pastry hearts.