Asparagus and Hollandaise Tart

Puff Pastry

• 200 g unsalted butter, diced (1-2 cm) then frozen for 20 minutes
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt

Topping

• 100 g Parmesan cheese, cut in pieces (2 cm)
• 500 g water
• 250 g fine asparagus
• 190 g unsalted butter, diced
• 6 egg yolks, from medium eggs
• 4 ½ tsp lemon juice
  or 4 ½ tsp vinegar (cider/white wine)
• ¼ tsp fine sea salt
• 4 pinches ground black pepper