Chorizo and aspargus tart over corn cream

During my morning walk I found asparagus. When I saw these beautys I stopped, and of course that I bought. What a beautiful and delicious tart would we have tonight,  I thought.

I go back happy at home and noticed that I still had a package of phyllo dough in the fridge and some chorizo. I had no doubt,. they were part of my tart too.

While preparing my pie, I put an egg to boil, and once ready, wet the tip of the asparagus in the  running yolk, one thing I love to do with asparagus. I love the combination.

Returning the tart I have to tell you that I loved the combination of textures, the crispness in contrast to velvety cream corn, delicious.

Ingredients 1 package of phyllo masa 100 g of fresh corn kernels 2 Spanish chorizo ​​ 1 large egg 1 small onion, chopped 1 tablespoon of butter 1 cup whole milk 1 tablespoon all-purpose flour 1/2 teaspoon of sugar 1 pinch of nutmeg 1 tablespoon of cream cheese

Method: Boil the corn and remove the kernels Place in a mixer or blender the kernels  sugar and nutmeg. Pulse two or three times. In a skillet, melt the butter and add the sliced ​​onion Sauté until became  transparente.Remove from the stove Add onion, the mixed kernels, milk and flour.  Put phyllo dough on a  previously greased baking sheet  not forgetting to brush the sheets of dough with melted butter Spoon the corn mix and  top with asparagus and finished with sliced ​​chorizo. Bake at 220 ° C for 40 minutes or until golden brown and serve Serves 6