serves six as a first course
Ingredients for the asparagus and puff pastry:
- 18 to 24 asparagus spears (depending on size)
- 2-3 tablespoons butter
- 1 tablespoon minced scallions or shallots
- salt & pepper
- 6 puff pastry rectangles, about 2½ by 5 inches, ¼ inch thick (6½ by 13 cm, ¾ cm thick)
- egg glaze (1 egg beaten with 1 teaspoon water)
Ingredients for the lemon butter sauce:
- 2 tablespoons fresh lemon juice
- 3 tablespoons dry white vermouth
- salt & white pepper
- 1 stick chilled butter (115 gram), cut into 12 fingertip-size pieces
