Asparagus Pie in Phyllo Pastry

Peel the lower third of the asparagus, then cut off the woody ends. Blanche in boiling salted water for 3 minutes Drain, rinse with cold water and drain well.

Mix the eggs with the cheese, sour cream, and heavy cream. Season with salt, pepper and nutmeg. Stir in the freshly chopped chervil.

Preheat the oven to 200°C (approximately 400°F).

Unfold the phyllo pastry and brush with butter. Cut the pastry to form four sheets and place into 4 buttered ramekins of about 20 x 20 centimeters (approximately 8 x 8 inches). Arrange the asparagus on top of the pastry, then pour the egg cream into the ramekins and bake until golden brown for about 25-30 minutes.