Asparagus mille-feuille with creamed oyster mushrooms

Trim off a third of the asparagus, saving the scraps; optionally trim each spear on the bias and remove the bracts.

Fill a pot about half full of water; when it simmers add a generous tablespoon of salt.

Add the asparagus and, once it boils, count four minutes.

Plunge into an ice water bath straight from the boiling water to keep it green with a snap.

Cut the base off the oyster mushroom cluster and tear larger mushrooms in two or three.

Sweat the shallots in butter, add the mushrooms, season with salt and pepper and sauté a couple of minutes.

Add the heavy cream, cover and cook five minutes.

Drain the mushrooms, set aside, and reduce the cooking liquid by half.

Cut the puff pastry sheet into squares and then triangles, two per serving.

Blend the reduced cream sauce with Parmigiano Reggiano and one egg yolk.

Reheat the mushrooms and asparagus with the sauce and build the mille-feuille.

Finish with a drizzle of balsamic reduction and toasted pistachios.