Asparagus vol-au-vent

Finely grate the Emmentaler AOP. Peel the bottom third of the asparagus stalks, then cut into 3 cm pieces. Cook the asparagus in the stock at a low heat with the lid on for around 10 minutes until soft.

Remove the vol-au-vent centres. Place the vol-au-vent cases and centres on a baking tray. Place in a cold oven and heat to 180 C (conventional oven or 160 C fan oven). Bake for approx. 10 minutes.

In the meantime drain the asparagus in a sieve and collect the broth. Puree around one third of the asparagus chunks (the lower third of the stalks where possible) with the cream cheese, cider and Emmentaler AOP. Add the asparagus broth and reduce to a thick sauce.

Heat the puree while stirring, and season with salt and pepper to taste. Add the remaining asparagus chunks; warm through briefly. Fill the vol-au-vent cases with the sauce and garnish with chervil leaves