PROCEDURE
1
Clean and cut the asparagus into thick rounds and cook them in salted boiling water, removing them once the water returns to a boil.
2
Meanwhile, sauté the shallots, thinly sliced.
3
In a bowl, pour the Beamy egg alternative mix and add 240g of cold water, mixing well with a whisk.
4
Add the slightly cooled vegetables to the mixture and stir everything together.
5
Place the puff pastry on a baking sheet and pour the mixture into the center, spreading it evenly over the entire surface of the puff pastry with a spatula.
6
Fold the puff pastry over and bake in a static oven at 220°C for about 23 minutes.
