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Asparagus puff pastry with Floc-de-Gascogne sauce

Ingredients for 4 persons:

  • 1 bunch of white asparagus (preferably thin)
  • 1 puff pastry
  • 8/12 cl Floc de Gascogne AOP
  • 14 cl of liquid cream
  • 1 bunch of chervil for decoration (optional)

For the mousseline-style sauce:

  • 6 egg yolks
  • 8 cl of Floc de Gascogne AOP
  • 6 cl of asparagus cooking water
  • 8 cl of liquid cream
  • 60g butter
  • salt and pepper or Espelette pepper AOP


Step 1:

Remove the puff pastry from the refrigerator and set aside to warm.

Preheat the oven to 120-150°C (th 4-5)

Peel the asparagus and cut the heads (about 6cm)

Step 2:

Cook the asparagus: 20 minutes in a saucepan of boiling salted water or 20 minutes in a steamer

Then drain. Please keep the asparagus water for the rest of the recipe.

Step 3:

Meanwhile, place the puff pastry in a mold, prick it with a fork and bake for 15 minutes.

Step 4:

Slice the bottom of the asparagus and cook in a pan over low heat with butter.

Once the water has evaporated, deglaze everything with Floc de Gascogne.

Then boil, adding the liquid cream.

Cover the time to reserve.

Step 5:

To make the mousseline, separate the whites from the yolks while warming the cooking water, liquid cream and Floc de Gascogne in a saucepan. Remove from the heat, first add the egg yolks and whisk vigorously. Then put back on the heat, to emulsify the yolks and the sauce becomes creamy. Finally, pour in the melted butter while whisking and finish with the condiments.

Your mousseline sauce is ready.e.

Step 6:

In the cooked tart base, place the shredded asparagus then decorate with the tips and chervil.

Top everything with the Floc de Gascogne mousseline sauce..

Serve hot preferably.

You can serve this dish as a starter accompanied by a glass of Floc de Gascogne.



You can use green asparagus.
It is possible to make this recipe as an individual tart or mini-disc of puff pastry.