Preparation

Preheat oven to 190°C (375°F).

1. Thaw puff pastry for about ten minutes.
   
   
2. Once thawed, cut puff pastry into 4 pieces, folding them inwards to form a border. Place puff pastry on a baking sheet and refrigerate.
   
   
3. Meanwhile, make the white wine sauce. In a pan over medium-low heat, add the butter and French shallot. Cook for about 2 minutes. Incorporate the white wine and reduce the liquid by half, stirring constantly. Add the concentrated chicken broth and water and let simmer for 5 minutes. Add the cream and bring to the boil.
   
   
4. Dissolve cornstarch in an equal amount of cold water (10 ml or 2 tsp.) using a fork or whisk. Add the diluted cornstarch to the pan stirring until thickened.
   
   
5. Add the cheese to the white wine sauce, mixing well. Add a little ground pepper. Set aside to cool.
   
   
6. While the mixture is cooling, cut the asparagus in 2 and slice pieces of Oka in 4.
   
   
7. Remove the puff pastries from the fridge and brush the bottom of the pastry with Dijon mustard. Cover with cooled white wine sauce. Garnish with asparagus, grated cheese and pieces of Oka. Place puff pastries in the oven for 16 to 20 minutes. Serve immediately.