Preheat the oven to 180 degrees. Remove the puff pastry slices from the freezer and let it thaw. Grease the mini quiche molds (Ø 10 cm) with the butter. If necessary, roll out the puff pastry sheets each with the rolling pin the size of the quiche tin. Cover the quiche forms with the puff pastry.

Cut the smoked salmon into shreds and the green asparagus into three equal parts.

Mix the double cream, eggs and Basil or Tarragon. Add salt and pepper to taste.

Divide ¾ of the smoked salmon over the mini quiches. Divide the green asparagus pieces and pour the cream mixture over it.

Bake the mini quiches in a preheated oven for 20 to 25 minutes, until the filling is firm. Divide the remaining salmon flakes over the quiches and serve immediately.