Puff pastry sandwiches with asparagus

Preparation:

Preparation: Defrost the puff pastry. Meanwhile, clean the asparagus, depriving them of the woody part of the stems, then boil them in plenty of lightly salted water. As soon as they are ready, cut them into chunks keeping the tips whole and brown them in hot butter, flavored with a chopped spring onion. In a bowl beat the egg yolks with a pinch of salt, with the cream and a spoonful of chopped parsley. Pour the mixture over the well-browned asparagus and, once everything has thickened, remove from the heat and flavor with 3 spoonfuls of Parmesan. Roll out the defrosted pastry on a lightly floured surface into 4 mm thick sheets. Cut out 6 discs of 7 cm in diameter each. Arrange them on a buttered and floured plate and brush them with the egg, then sprinkle them with a pinch of cumin and grains of coarse salt. Pass the plate in the oven already at 200 degrees for about 15 minutes. As soon as they are ready, take the sandwiches out of the oven and open them in half. Stuff them with the egg mixture, garnish with the tips kept aside and serve them warm (if not, put them in the oven for a couple of minutes).