Instructions: Preheat the oven to 200C/400F/gas 6.

To make the baskets, brush the pastry squares on one side with the egg mixture. Using a sharp knife make cuts 2.5cm in from the edge of a square, stopping 3cm short of two opposing corners. Bring one cut edge over and place along the opposite inside corner of the square, then repeat with the other side. Brush the unglazed edges with the egg yolk mixture.

Bake for about 15 minutes or until puffed and golden. Poke the middle of the baskets down with the end of a wooden spoon to make plenty of room for the filling.

Meanwhile, heat the butter in a wok or frying pan and stir fry the mushrooms with the garlic and parsley until tender. Season with salt and pepper.

Cut the tips from the asparagus and boil in salted water for 2-3 minutes until just tender, then drain.

Boil the remainder of the stem portions in another pan of salted water for 6-7 minutes or until really tender, then liquidise with the cream, seasoning with salt and pepper. Return the sauce to the pan and reheat.

To serve, arrange the baskets, filled with mushrooms on warmed plates, surround with the sauce and four asparagus tips.

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