Asparagus pie with goat's cheese and hazelnuts

Peel the asparagus down from under the cup. Cut off the woody end. Cook the asparagus in an asparagus pan (or large pan) in plenty of boiling water with salt for 10 minutes.

Remove the pan from the heat and let stand for 10 min. Covered in the boiling water and drain. Cut the egg yolk from the rest of the egg. In a bowl, stir the goat's cheese with the milk, the egg yolk and the honey.

Cut the arugula finely. Spoon the arugula through the mixture of goat cheese, milk, egg and honey. Season with pepper and salt.

Preheat the oven to 200 ° C. Defrost the puff pastry. Dust the kitchen counter with flour. Stack up the slices of puff pastry and roll out into an elongated piece. Let the edge slightly thicker.

Line the baking sheet with baking paper. Place the dough piece here and brush with the goat cheese mixture. Keep the border clear. Divide the asparagus over the dough. Beat the other egg yolk with the milk. Brush the asparagus pie.

Bake in the oven the cake in about 30 minutes golden brown. Chop the hazelnuts coarsely and roast briefly in a dry frying pan. Let cool on a plate. Remove the asparagus pie from the oven and sprinkle with hazelnuts.

Cut the number of pieces you need and serve hot or cold. Delicious with salad of watercress and strawberries.