Pork & Asparagus Pot Pie - cooking recipe

Ingredients

1/2 lb mixed green and white asparagus
Pinch None sugar
2 tbsp lemon juice
2-3 tbsp sunflower oil
1 1/3 lbs diced pork
7 oz button mushrooms, halved
14 oz waxy potatoes, peeled and diced
1 None onion, diced
3 tbsp butter
1/3 cup all-purpose flour, plus extra for dusting work service
1/2 cup heavy cream
1 lb pack puff pastry
1 None egg yolk

Preparation

Bring a pan of water to a boil and add 1 tsp salt, 2 tsp sugar and the lemon juice. Remove from the heat. Peel the white asparagus then add the asparagus peel and woody trimmings to the water. Cover and leave to stand for 15 mins.
Preheat the oven to 400\u00b0F. Remove the asparagus trimmings from the pan and discard. Place the pan back on the heat. Once boiling, add the white asparagus and cook for 2-3 mins. Add the green asparagus and continue to cook for 4-5 mins. Remove the asparagus from the pan and leave to cool. Set the cooking liquid aside.
Heat 1 tbsp oil in a casserole pan, add the pork in batches and saute for 3-4 mins. Remove each batch of pork from the pan and season. Add the mushrooms, potato and onion to the pan and saute for 5-6 mins, stirring. Season lightly then remove from the pan.
Add 1-2 tbsp oil to the pan then stir in the butter. Stir the flour into the hot fat until smooth and cook for 1-2 mins. Gradually stir in the asparagus stock, a little at a time, followed by the cream. Simmer, stirring for 4-5 mins until the sauce thickens. Fold in the asparagus, pork, mushrooms and potato. Season the mixture then transfer to a baking dish.
Roll out the pastry on a lightly floured work surface so that it is slightly larger than the baking dish. Lay the pastry on top then cut off the excess using a sharp knife. Use the scraps to decorate top of the pie.
Make 3 to 4 holes in the pastry lid so that steam can escape. Mix the egg yolk with 3 tbsp water then brush the mixture over the pastry lid. Bake the pie for 20-22 mins until golden then serve.