1. Clean the girolles and sauté them in a skillet in a little butter.
2. Season with salt and pepper and cook for about 5 minutes. Set aside.
3. Using a dessert plate as a template, cut out 4 small rounds of puff pastry for the base.
4. Prick all over with a fork and place on a baking sheet. Prebake for 5 minutes at 180° C.
5. Steam the asparagus for 5 minutes. Drain and set aside.
6. Glaze the prebaked pastry with egg yolk.
7. On each round, place 2 spears of asparagus cut into thirds, 5 girolles and a few slices of goat cheese.
8. Bake for 10 minutes until the cheese has melted.
9. Meanwhile, bring a saucepan of water to a boil and gently add the eggs.
10. Once the water returns to the boil, cook for 6 minutes, then remove the eggs with a slotted spoon and refresh in cold water.
11. Carefully peel the eggs.

Service
Place a soft-boiled egg in the center of each tart.
Just before serving, cut into the egg so that the yolk runs, season with salt and pepper and serve immediately with a green salad, for example.