Eggs and Asparagus

Make sure that the eggs are room temperature, bring a pan of salted boiling water to a boil and add the eggs in and cook for 5mins
Remove the eggs and place them into cold running water not ice water, then leave them to cool.
Peel the shell from the eggs and slightly trim the bottom so they can stand on the base.
Score a line and the asparagus and trim down until the score to create a tip at the bottom.
Blanch the asparagus in hot salty water until tender but with a bite, then refresh in ice water
Keep 2 of the asparagus raw to shave on the mandolin and keep in ice water, do this just before service
Place the puff pastry between 2 large metal trays lined with greaseproof paper and cook in the at 180 for 12 mins or until golden brown
Take a ring cutter and push out a large circle to fit your plate then cut another circle in the centre to house the egg, do this while the pastry is hot
For service drop the egg and asparagus spears into a hot boiling water, take out from the water and season with 
salt and pepper
Place a ring of confit egg yolk to secure the pastry ring in the middle of the plate then add the egg to the centre
Arrange the asparagus to go around the pastry ring, in a bowl season the asparagus shavings, some mustard frills & frisee lettuce with a little lemon and olive oil and arrange on top of the asparagus
Finish the dish with some dots of mustard egg dressing and confit yolk, then a few corn flowers

Egg yolk confit

Seal the egg yolk in a vac pack bag and cook in a water bath at 68c for 35mins, chill then egg yolk then pass through a chinois
Keep in a piping bag until needed for service

Mustard egg dressing

Blend the eggs with the mustard and the vinegar then slowly add the oil until a thick mayo is made
Season with salt and pepper
Keep in a bottle until needed for service