Flaky pastry
225 g. de Chanterelles
3 shallots
2 onions
3 soup spoons of honey
3 soup spoons of orange marmalade with Sichuan pepper
18 big asparagus spears from Sologne
Truffle oil
Sichuan pepper
Salt

• Roll out the flaky pastry into individual circles of 10 cm. Brush with egg yolk. Bake (220°) in a traditional oven. Put aside.
• Sweat the shallots and the Chanterelles. Put aside.
• Cook the onions with the honey, the Sichuan pepper, until it becomes a purée. Add the marmalade. Put aside.
• Peel the asparagus. Cook them in salted water. Put aside.
• Heat the Chanterelles.
• Heat the asparagus.
• Divide each pastry circle into 2 circles, to make a top and a bottom.
• Put the bottom on a plate, add the onion purée, 3 asparagus spears, and sprinkle with Chanterelles, and add 3 more asparagus spears. Pour over a little truffle oil and cover with the 2nd half of the flaky pastry.
• Serve hot.