Cut the puff pastry into four parts and, with each of them, line the base and sides of four tartlet molds (mine have a removable base and measure 10 cm). Place a piece of parchment paper on top and fill them with old legumes. we cook them in the bottom of the oven, preheated to 200ºC with heat above and below, for 10 minutes. Then we remove the legumes and papers and cook them for five more minutes.
Meanwhile, wash the asparagus and cut them into discs, leaving the intact tips because they are going to serve us to decorate. Heat plenty of salted water in a saucepan and cook the asparagus for five minutes. Drain them, reserve eight tips and wait a few minutes for them to temper.
When the studs have lost heat We crush them with the whipped cream, the eggs and the grated Emmental cheese. Season to taste and pour the cream into the semi-cooked puff pastry tarts. We decorate the surface with a couple of asparagus tips.
We take the tray with the tartlets to the oven, preheated to 190ºC with heat above and below, and place it again in the lower part. we cook during 12-14 minutes or until the surface appears curdled. Remove and let cool before unmolding and serving.