Asparagus and sausages in puff pastry

Ingredients for 3 servings:

• 6 asparagus, white
• 3 Vienna sausages, string sausages or poultry sausages
• 1 roll of toffee batter, approx. 275 g, from the refrigerated section
• some herbs, mixed or Italian, alternatively frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

also possible without meat

Preheat the oven to 220°C (top/bottom heat) or 200°C (fan). Peel the asparagus and trim off the woody ends. You can also use green asparagus, or a mix of both. The asparagus should not be thicker than the sausages. Finely chop the fresh herbs. Unroll the puff pastry with the paper on the cold baking sheet and carefully cut the dough into 3 pieces on the paper. Place a sausage on each right edge and surround it with two asparagus (mixed if desired). Sprinkle with the chopped herbs and roll up using the paper. Fold over the dough ends and press them shut. Place on the baking sheet without the pastry paper. It is recommended to line the baking sheet with baking paper. I did not pierce the rolls or brush them with egg yolk. Bake in the preheated oven on the middle rack for about 30 minutes until golden brown. Tip: Serve with a salad, white wine, or spritzer. If you like, you can also top the rolls with cheese. Bake for about 5 minutes with the oven door closed and the heat off using the fan setting (I baked it at 180°C). I’ll try black salsify in the fall!