In a large wok, heat up the oil and fry the chicken until browned all sides, remove from the wok and set aside.
In a bowl, mix the corn with the green peas and the butter.
On the blender blend the eggs with the flour and the milk, pour it in a sauce pan, add the corn mixture.
Cook, stirring constantly until getting a thick sauce (don't let it boil).
Add the chicken and the cream to the sauce pan, together with the parsley and the lemon juice.
Serve inside the puff pastry shells, over a bed of mixed salad with caesar dressing.
Decorate with the white asparagus and slices of grilled paprika.