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PASTRY BACON AND STEAK ASPARAGUS

Ingredients for 4:

100 grams of bacon, a bunch of about 15 asparagus, 100 grams of fondue Valle d'Aosta, a roll of puff pastry, salt, 4 eggs.





Procedure:

Boil in salted water for about 15 minutes the asparagus, in the meantime, cut into strips bacon (previously cut into thin slices), diced Fontina, slamming into a bowl with 1 pinch of salt the eggs, incorporating the Fontina cheese and bacon. When asparagus have reached the desired cooking tips and incorporate cutting, chop the remaining asparagus in a blender and add the mixture to obtain a creamy sauce, mix well. Predicting the souffle molds to fill with the pastry and cut into triangles, fill with the mixture; put the cakes obtained in a preheated oven at 180 ° C and cook for about 15 min. (Check when golden brown).

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