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1
Preheat the oven to 375 degrees.
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2
Line a 12-by-18-inch baking sheet with parchment paper.
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3
On a lightly floured surface, roll out the pastry 14 inches long by 5 inches wide and one-eighth-inch thick.
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4
Cut the rolled pastry into four rectangles.
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5
Sprinkle the parchment with water and place the rectangles an inch-and-a-half apart to allow for expansion during baking.
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6
Cover and refrigerate for 20 minutes or until chilled.
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7
When the pastry is chilled, beat the egg yolk with two tablespoons of cold water.
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8
Brush the tops of the pastry lightly with the egg wash and bake for 20 minutes or until golden.
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9
Meanwhile, clean and trim the mushrooms and slice them an eighth of an inch thick.
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10
In a nonreactive skillet, melt the butter over medium heat.
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11
Add the mushrooms and season with salt and pepper.
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12
Cook, stirring from time to time, just until the mushrooms give off their liquid, about five minutes.
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13
Separate the juice from the mushrooms and reserve.
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14
Trim and peel the asparagus to six-inch lengths.
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15
In a pan of lightly salted simmering water, poach the asparagus for five to seven minutes or until crisp-tender.
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16
Drain and keep warm.
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17
Place the wine, juice and vinegar in a small nonreactive heavy saucepan over medium heat and slowly bring to a simmer.
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18
Continue to simmer until the mixture is reduced to a glaze, about an eighth of a cup.
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19
Remove the pan from the heat and whisk in about two tablespoons of the butter bits.
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20
Return to the heat and whisk in the remaining butter bit by bit.
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21
Whisk in the meat glaze and mushroom juice and reserve to the warm side of the stove.
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22
Using a serrated knife, slice the top half of each pastry from the bottom.
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23
Place each bottom slice on an individual warm plate.
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24
Divide the mushrooms over each bottom and add the asparagus spears.
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25
Coat the asparagus with the sauce and place the top pastry over the asparagus and serve.
