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1
Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet.
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2
Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400F.
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3
oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool.
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4
The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated.
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5
Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
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6
In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar.
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7
In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant.
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8
Stir the broth mixture and add it to the bean mixture.
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9
Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm.
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10
The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
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11
In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well.
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12
Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries.
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13
Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.
