Creamed asparagus in puff pastry

Ingredients for 6 servings:

• 500 g asparagus, peeled
• 25 g butter, soft
• 1 egg yolk, lightly beaten
• 1 sachet of soup powder (cream of asparagus soup)
• 75 ml cream
• 450 g puff pastry, rolled out, cut into 12 squares
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 200 degrees Celsius. Brush six sheets of puff pastry thickly with butter, then cover each with an equal-sized piece of puff pastry and brush with egg yolk. Bake the puff pastry until golden brown (about 25 minutes). In the meantime, cut the asparagus into bite-sized pieces. Then place the asparagus pieces in a pot of water with a pinch of salt. Use only enough water to cover the asparagus, no more. Now cook in the boiling water. Separate the water from the asparagus, but do not discard it. Mix the instant soup with a little cold water until the powder is dissolved. Then stir in 250 ml of the asparagus water and bring to a boil. When the sauce is thick, add the cream and bring briefly to a boil. Stir in the asparagus pieces and keep warm. Remove the puff pastry sheets from the oven. Carefully lift the top layer from the bottom. Cover the bottom layer of puff pastry with 1/6 of the creamed asparagus. Place the top layer back on top. Do the same with the rest of the puff pastry. Serve warm.