Place the butter, flour and salt in the bowl of a food processor and pulse until partly combined. Add 40ml of cold water and pulse again a few times until it forms a dough. Wrap in cling film and chill for 30 minutes.
Heat the oven to 180C/160C fan/Gas 4. Bring a saucepan of water to the boil and blanch the asparagus for 2 minutes. Lightly beat the eggs in a jug then stir in the double cream, Gruyère and dill.
Lightly dust a clean surface with flour and roll out the pastry to 5mm thick. Using an 8cm fluted cutter cut out rounds and line a 12 hole cupcake tray. Divide the asparagus between the pastry rounds keeping the tips to decorate.
Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.
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