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1
Place water in a medium bowl and sprinkle in yeast and sugar.
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2
Stir until dissolved and let stand for 10 minutes or until foamy.
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3
Add yeast mixture, egg, salt, flour and butter into food processor.
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4
Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
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5
Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
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6
Put in a warm place for 20 minutes or until dough has relaxed
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7
and is slightly puffy.
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8
Preheat oven to 400u00b0F (200u00b0C).
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9
Bring a skillet of water to boil on high heat.
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10
Add asparagus and boil for 2 minutes.
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11
Drain and rinse well with cold water until cool.
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12
Heat butter in pot over medium heat.
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13
Add flour and stir together until incorporated.
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14
Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
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15
Season well with salt and pepper and stir in parsley. Reserve.
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16
Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
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17
Brush sauce over base, leaving a 2-inch (5-cm) border.
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18
Top with asparagus and cover with cheese.
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19
Brush edges with water and fold over to form a crimped edge.
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20
Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.
