Difficulty:[usr 3]
Peel the asparagus starting from the tip. Cook them for about ten minutes in salted boiling water until tender. Drain and keep warm.
Shell the beans. Peel the onion and chop it. Melt the butter in a sauté pan. Add the onion to gently sauté without browning, then add the broad beans, salt and pepper.
Pour 5 tablespoons of water and simmer for 8 to 10 minutes, until the beans are tender.
Preheat the oven to th.5 (150°C).
Cut the puff pastry in half lengthwise. Put them in the oven and heat them gently.
At the last moment, prepare the sauce:put the egg yolks, 1 tablespoon of cold water, a little salt and pepper in a small saucepan placed in a bain-marie, then beat with an electric whisk until until the yolks are smooth. Slowly add the cold diced butter, beating constantly. Whisk until the sauce is smooth, then stir in the lemon juice and saffron threads.
When ready to serve, distribute the asparagus and broad beans on each puff pastry base, sprinkle with chervil fluff, put the cap back on and serve immediately.
