Make this first, since it needs to be refrigerated for at least a half hour.
- 300 grams of white flour
- 150 grams unsalted butter
- 7 grams salt
- 7 tablespoons ice cold water
Mix the everything but the water together, and cut with either forks or a pie dough cutter thingy until it resembles bread crumbs. The add the water and attempt to combine into a dough ball. If it is too dry, add another tablespoon of water until it comes together. Wrap the dough ball in plastic wrap and chuck into the fridge.
This takes a few steps, but is worth the trouble to do it right.
- 1 lbs 2 oz asparagus(a large bunch from the store)
- 2 slices of prosciutto, diced
- 25 grams butter, with a little more for topping
- 3 egg yolks
- 2 grams salt
Slice off the woody ends of the asparagus, usually about a quarter of the length of the stem, and discard. Add the stalks to a frying pan, cover half way with water, cover with a lid and bring to a boil. When they are barely soft, pull them off the stove, plunge into cold water, and cut off the tips. Save the tips for a garnish.
Now, put the stalks back on the stove with water that covers about half way up (just like last time), and cook until soft but not mushy. When they are cooked through, cool them with cold water, drain, and add the asparagus, butter, salt, and egg yolks to a blender or food processor. Blend until smooth, then gently add the diced prosciutto.
Remove the dough from the fridge and roll out on a well floured cutting board until fairly thing. Use a pint glass or other cup to cut out round pieces of dough, and place them in a greased cupcake pan (or fluted tartlet pan if you have one, but since no one I know in the US has one I used a cupcake pan). Add the filling to the dough, garnish with the asparagus tips, and bake for 15-18 minutes at 375F. I personally like to bake for 15 at 375F, then broil for up to three minutes at 450F.