Asparagus strudel

Ingredients for 6 servings:

• 250 g flour
• 1 pinch of salt
• 20 g butter, melted
• 1 egg(s)
• 6 tbsp water, lukewarm
• 25 g butter, melted
• 400 g potatoes
• 50 g Parmesan, freshly grated
• 2 egg yolks
• salt and pepper
• 500 g asparagus, white
• 500 g asparagus, green
• 100 g Parma ham
• 1 pinch(s) of sugar
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours

Combine flour, salt, butter, egg, and water in a mixing bowl. Mix at low speed using the dough hook of a hand mixer. When no more flour dusts, knead at full speed until a smooth, supple, and glossy dough forms. Shape the dough into a flat shape, brush with 5g of the melted butter, and place a bowl rinsed with hot water over the dough. Let it rest for 30 minutes. Dust a tea towel with flour, roll out the strudel dough, and stretch it out very thinly with your hands. To do this, lightly flour the backs of your hands, pick up the dough, and stretch it out, slowly rotating the dough. Stretch the dough until it is so thin “you can read a newspaper through it.” Place the dough on the tea towel and brush with 10g of the melted butter. Cook the potatoes and press them through a potato ricer. Stir in the egg yolks and Parmesan cheese, and season the mash with salt, pepper, and nutmeg. Peel the white asparagus, trim the ends, and cook the asparagus in a little salted water with a pinch of sugar and a little butter. Cut off the bottom third of the green asparagus, peel if necessary, and after 5 minutes add the green asparagus to the white asparagus. Cook for another 5 minutes. Remove the asparagus from the cooking water and drain well. Spread the potato mixture over the dough, leaving the edges free. Place the Parma ham on top of the potato mixture. Alternate the white and green asparagus spears on top. Fold in the sides of the dough and shape the dough into a roll using the tea towel. To do this, pull up the tea towel; the dough will then roll up easily. Place the strudel seam-down on a baking tray lined with baking paper and brush with the rest of the melted butter. Bake at 220°C (top/bottom heat) for 35-40 minutes. Let stand for another 5 minutes in the switched-off oven. Reduce the fan setting by about 30°C. Alternatively, you can also use strudel dough from the refrigerated section.