Trim the tough, white ends of the asparagus. Blanch them in salted water for 8 minutes. Drain and cool the asparagus under cold running water to stop the cooking process. Drain well and set aside.

Thinly slice the spring onions and garlic. Sauté them in a non-stick pan with a drizzle of olive oil. Deglaze with the red wine, add a splash of hot water, then season with salt and pepper. After 3-4 minutes, add the sugar and Aceto Balsamico di Modena IGP Spray Monari Federzoni to taste. Let the mixture caramelize, stirring frequently. Once done, remove from heat and let it rest.

Unroll the puff pastry and, using the tip of a knife, score a line 1 cm from the edge. Prick the inside with a fork and layer the Brie slices, as thin as possible, onto the center of the pastry. Add half of the caramelized onions, then place the asparagus in a row (not overlapping). Add the remaining caramelized onions on top. Brush the edges of the pastry with the beaten egg and sprinkle with nigella seeds.

Bake in a preheated oven at 200°C for 25-30 minutes, or until the pastry is puffed and golden.

Remove from the oven and serve warm or at room temperature, garnished with fresh basil.