View the original recipe via:
PEEL the white asparagus. Use your finger to feel if you didn’t miss any little piece, cause the peel will be very stringy. Chop about 2 cm of the bottom and place the asparagus in the asparagus pan and cover with cold water.
Don’t let it come to a boil, they are done when you can slightly bend them. Meanwhile, peel and finely chop the shallot and remove the asparagus from the water and set the water aside.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. HEAT butter in the medium-sized pan and saute the chopped shallot for about 2 minutes on medium heat.
ADD the flour and mix with the wooden spoon for another 2 minutes. Pour in about 200 ml of the asparagus water and keep on mixing it well with a whisk.
PLACE the vol au vents in the oven for about 5 to 10 minutes, or until golden brown and the puff pastries are crispy. CHOP the cooked asparagus into small pieces and add them to the medium-sized pan.
POUR in the cream and a squeeze of lemon juice and season with ground nutmeg, pepper and salt. COOK the creamy filling until you've reached the desired thickness.
FILL the pastries with the creamy mixture and enjoy!