Bouchées Grand-Duc

Ingredients

• Asparagus tips
• Truffles
• Béchamel sauce (creamy)
• 1 round fluted pastry shell Pâte feuilletée or vol-au-vent case

Instructions

1. Prepare a round fluted pastry shell (vol-au-vent or bouchée case).
2. Cut asparagus tips and truffles into a fairly thick julienne, then trim them very short.
3. Bind the asparagus and truffle julienne with creamy béchamel sauce (béchamel crémeuse).
4. Fill the pastry shell with the dressed mixture.
5. Cap the bouchée with a thin slice of truffle (lame de truffe) as a lid.