Start by removing the earthy part of the asparagus stalks and with the help of a peeler peel the underside and immerse them in cold water with vinegar.

Cut the asparagus into small pieces, put them in the basket, add the water to the bowl, salt and insert the basket, cook: 15 min. 100° vel.1, set aside.

In the clean bowl, combine the eggs, cream, bacon, salt and pepper, mix: 30 sec. speed 4.

Spread the puff pastry on a baking sheet with its parchment paper, pour in the egg mixture and place the asparagus on the surface.

Bake in a preheated oven at 210°C for 25 minutes and let it rest in the oven turned off for another 5 minutes.

Serve both lukewarm and cold... Buon appetito!