Asparagus Tart with Egg
Roll out the puff pastry roll and cut in half lengthwise. Grease a baking sheet and place the puff pastry halves on it. Preheat the oven to 200°C (approximately 400°F). Rinse the asparagus, trim, cut off the woody ends and boil in plenty of salted water for about 8 minutes. Blanch and drain.
Melt 1 tablespoon butter, brush the puff pastry with it and place on the asparagus. Brush the asparagus with a little butter and season with salt and pepper. Place the baking sheet in a hot oven and bake until golden brown for about 20 minutes.
In the meantime, separate the eggs and let pour into a cup. bring to a boil 500 ml (approximately 2 cups) of water, add 4 tablespoons vinegar and add a little salt. Let the eggs one slide in the vinegar water for 3 to 4 minutes and poach. Lift out with a slotted spoon and drain.
Add 3 poached eggs on each puff pastry. Season with salt and pepper and serve immediately.