Gourmet recipes

Peel the asparagus leaving only 10cm spikes. Cook in a large amount of boiling salted water for 8 minutes about. Meanwhile, roll the dough pastry and cut into 12 rectangles 1/2 cm thick. Arrange on plate the oven and bake 10 to 15 minutes in the preheated oven at gas mark 7.

Peel, core and cut the tomatoes in all dice.

Chop the shallots and melt in vinegar plus 2 tablespoons of water. Pepper.

Drain the asparagus and set aside in a cloth. When the shallots have absorbed all the liquid, stir over low heat butter Cold detailed plots. The butter must remain cream and not liquefy. then incorporate asparagus flavor.

Remove the pastry from the oven cooked, arrange on half of them the asparagus. Drizzle with a little butter white close with the second pastry rectangles of pasta.

Place on plates and garnish with the sauce remaining and diced tomato.