Tartlets with asparagus mousse, green apple and trout eggs

• Difficulty: Easy
• Time: 25 minutes 
• Type of Cooking: Steam 
• Doses For: 10 people

Ingredients

• 1 roll of shortcrust pastry
• 200 g of green asparagus stalks
• 10 g of fresh cream
• Half a granny smith apple
• 2 tablespoons of trout eggs.

Preparation

1. Clean the stems, cut them into small pieces, blanch them in boiling salted water for a couple of minutes, drain and pass under cold water.
2. Without peeling it, cut the half apple into cubes and pass them in the blender together with the asparagus until a homogeneous cream is obtained.
3. Whip the cream and gently add it to the asparagus mixture.
4. Season with salt and pepper and leave to rest in the cold.
5. Cut small squares into the shortcrust pastry, cover them with tart molds, pierce the bottom and cook in the oven for about 15 minutes or until the dough starts to brown.
6. Finally, transfer the cream to a piping bag, and garnish the tarts, finish with a few trout eggs.