Asparagus Croustade - cooking recipe

Ingredients

DOUGH
1/3 cup warm water
1 teaspoon dry yeast
1 tablespoon granulated sugar
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons soft butter, cut into pieces
FILLING
8 ounces green asparagus, trimmed
8 ounces white asparagus, trimmed
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup cream
salt & freshly ground black pepper, to taste
2 tablespoons chopped parsley
8 ounces taleggio or 8 ounces gruyere, cubed

Preparation

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