Summary

Ingredients

• 12 stalks asparagus, white
• 1 packet puff pastry, frozen, 660 g
• 4 slices ham
• 8 slices cheese (Gouda)
• 1 tablespoon sesame seeds
• 2 tablespoon parmesan
• 1 roll (s)
• 2 egg (s)

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Instructions

1. Peel the asparagus starting 2-3 cm below the head, cut off the woody ends generously.
2. Bring the water to the boil, add the bread roll, a little salt and 1 teaspoon sugar. Cook the asparagus in it for about 5 minutes until half-soft, lift it out, rinse in cold water and pat dry with a kitchen towel.
3. Roll up the puff pastry on a floured work surface. Cut four squares (15 x 15 cm.) Out of the dough and brush with the beaten egg. Cut the leftover dough into strips and set aside for the garnish. Line the squares with one ham and two cheese leaves and place three asparagus stalks diagonally on top of them. Pull the two opposite, free corners of the squares over the asparagus to the center and press them together. Decorate the dumplings with the strips of dough, brush thinly with egg and sprinkle with sesame seeds. Sprinkle the tips and ends of the asparagus with parmesan cheese. Bake the asparagus pouches in the oven preheated to 180 ° for about 30 minutes.
4. Herbal sauce goes well with it.