Summary

Ingredients

• 640 g puff pastry
• 1 egg (s), whisked

For the filling:

• 250 g asparaus, reen or white, weihed ready to cook
• 60 g ham (prosciutto), finely sliced
• 2 tablespoon mascarpone
• little chervil, finely chopped
• salt and pepper
• sugar

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Instructions

1. Halve the asparagus spears lengthways and cut across into 5 mm wide pieces.
2. Heat a little oil or clarified butter in a non-stick frying pan, add the asparagus pieces, reduce the heat. Steam the vegetables until they are firm to the bite, shaking the pan occasionally (green asparagus approx. 5 minutes, white asparagus 7-10 minutes). Take the asparagus out of the pan and let it cool, mix with the remaining ingredients. Season to taste with salt, pepper and possibly a little sugar.
3. Preheat the oven to 220 degrees U / O.
4. Do not roll out the puff pastry too thinly (it works better with what has already been rolled out) and cut into rectangles of 6 x 12 cm. Put 1 teaspoon of filling on one side of each piece of dough, brush the edge of the pastry with a little water, fold the rectangles together and press the edges with a fork. Brush the bags with egg and bake in the middle of the oven for 12-15 minutes until golden brown.