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1
Preheat the oven to 375 degrees F.
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2
Roll out each sheet of pastry on a lightly floured surface to a 10-inch square.
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3
Cut out 3 (3 by 5-inch) rectangles and paint with the egg glaze.
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4
Transfer to lightly greased cookie sheet and bake until puffed and brown, about 20 minutes.
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5
Transfer to a rack and cool.
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6
In a small saucepan over medium-low heat, gently heat the white wine.
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7
Remove from the heat and stir in the saffron.
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8
Let infuse for 10 minutes, then strain the wine into a clean bowl.
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9
Stir the creme fraiche into the saffron wine, and set aside.
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10
In a bowl combine the mayonnaise, chives, and lemon juice, and stir well.
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11
Fold in the crabmeat, and then gently fold in the caviar, being careful not to break the eggs.
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12
Season, to taste, with salt and pepper.
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13
Split each pastry into 2 layers.
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14
Place 1 layer on each of 4 plates.
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15
Spread a layer of crabmeat salad on top of the pastry, and lay 3 asparagus spears on top.
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16
Drizzle a bit of saffron creme fraiche over the asparagus, then top with pastry, and continue layering, ending with a layer of pastry on top.
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17
Drizzle saffron creme fraiche over the pastry layer, and continue with the remaining 3 servings.
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18
(Each napoleon will have 2 crabmeat and asparagus layers, and 3 pastry layers.)
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19
Serve garnished with grape tomatoes and chives.
