Rissoles à la Bouquetière (Spring Vegetable and Asparagus Rissoles)

Ingredients

• Printanier of spring vegetables
• Asparagus tips — one-third of the mixture
• Well-reduced sauce Béchamel à la crème
• Puff pastry trimmings

Instructions

1. Prepare a printanier of spring vegetables according to the rule and combine it with asparagus tips in the proportion of two-thirds to one-third.
2. Bind the mixture with a well-reduced sauce Béchamel à la crème.
3. Enclose it in puff pastry trimmings, shaping the rissoles as pleated purses.