Asparagus Ragout in a Puff Pastry Bowl

Peel the asparagus and cut the woody bottom of the asparagus.
1 pound white asparagus
Put the bottoms and skins in a pan, top up with one liter of water and the salt, and bring to a boil.
½ teaspoon salt, 4 cups water
Then put the rest of the asparagus in the pan and cook them for 8 minutes.
Remove the asparagus from the pan and cool until you can cut them.
Also, remove 1 ¼ cup (300 ml) of cooking liquid from the pan and set it aside. You don't need the rest for this recipe.
Melt the butter in a pan, and add the flour all at once when it has melted. Fry it for 2 minutes while stirring.
2 tablespoons butter, 2 tablespoons all-purpose flour
Then grab a whisk and dilute the roux with the cooking liquid you add slowly while stirring.
Let the sauce simmer for another 2-3 minutes to thicken slightly.
Cut the slightly cooled asparagus into ½ inch (1 cm) pieces.
Mix the cream into the sauce, add the asparagus, three-quarters of the salmon strips, and dill, and season with salt and pepper.
¼ cup cream, 1 teaspoon dill, salt and pepper, 4 oz. smoked salmon
Heat the puff pastry shells according to the instructions on the packaging.
4 puff pastry baskets
When serving, place a pastry case on a plate and fill it with the asparagus with salmon. Garnish with strips of smoked salmon. Serve immediately.