Then add the butter cut into cubes.

Let all the butter incorporate, the dough should be slightly sticky. Place it on a work surface shaping it into a block and wrap it in parchment paper, refrigerate for about 1 hour. Meanwhile, work the ricotta with the salmon in the stand mixer using the whisk. First add the ricotta, then the salmon cut into small pieces, and whip, adding a bit of cooking cream if necessary. Adjust the salt and transfer to a piping bag.

Take the dough out of the fridge and dust the work surface. Cut the block into 4 pieces, now roll out the dough thinly, prick it with a fork, and cut out rectangles slightly larger than a classic biscuit.

Place them on a baking tray with a silicone mat; once the first layer is formed, cover them with another silicone mat placing another tray on top to ensure they cook evenly and do not form too many air bubbles, bake in the oven at 180°C for 13-15 minutes.

Blanch the asparagus in water and salt, then transfer them to ice water to stop the cooking and prevent them from turning dark,