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For the Pastry:
7 tablespoons butter
1 1/4 cups (150 g) flour (either white, white whole wheat, or whole wheat pastry flour, or a mixture)
1 egg yolk
For the filling:
1 bunch of asparagus (about 12 spears)
1 1/4 cups heavy cream
2 eggs
4 or 5 tarragon leaves (more if desired), chopped
3 tablespoons grated pecorino cheese
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1st Keep
 Poached_and_Scrambled
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