Peel the asparagus, cut off the woody ends and cook as usual until it is still noticeably firm to the bite. This takes about 10 minutes. Drain and let cool a little.
Wash and sort the wild garlic carefully, especially if you have collected it yourself! Chop by hand or in the machine, not too fine.
Clean and finely chop the shallot, fry in a little butter until soft and add to the wild garlic. Add about 2 tablespoons of crème fraîche to the wild garlic and onion mixture, season with salt and pepper, add nutmeg to taste and mix well until a paste is formed.
Thaw the puff pastry according to the instructions on the package, cover each with a slice of ham and brush with the wild garlic paste; about 1 large tablespoon per slice or more, depending on how spicy you want the pockets.
Halve the asparagus sticks and place 4 half stalks of asparagus in the middle and across each slice of puff pastry. Make sure that about 2 cm remain free on one narrow side of the puff pastry. Spread the egg yolk on these free 2 cm, then beat the puff pastry from both sides over the asparagus, making sure that the end with the egg yolk is on top and that the bag closes. Place the bags with the seals facing down on a baking sheet lined with baking paper and brush the tops with egg yolk.
Bake on the middle rack at 200 ° C for about 20 - 30 minutes. Enjoy warm.
Tip: If you want to prepare this recipe outside of the wild garlic season, you can certainly also use wild garlic pesto. Plus, it will likely work with spinach leaves too.
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