DIRECTIONS
STEP 1
Preheat the oven to 220ºC/200ºC with the hot air function (gas oven - level 7).
STEP 2
Boil the asparagus in boiling water for 2-3 minutes until tender. Drain immediately and cool under cold running water to preserve their color.
STEP 3
In a small pan, sauté the turkey ham until crispy for about 5 minutes.
STEP 4
In a small bowl, mix the beaten eggs and basil pesto.
STEP 5
Roll out the puff pastry and cut out 6 circles with a diameter of 12 cm using a ring or cutter. Spread a little of the egg mixture on each circle and bake for about 4 minutes until they rise and turn pink.
STEP 6
Meanwhile, add the cream to the remaining egg mixture and mix well. Allow the circles to cool slightly.
STEP 7
Press each one in the middle to form a bowl-like shape. Place some white brine cheese, ham, and asparagus in each bowl, and pour the egg mixture over them.
STEP 8
Sprinkle with black pepper and bake for an additional 10 minutes.
Note: It is recommended to prepare this dish with extra white brine cheese.
