Asparagus in puff pastry

Ingredients for 2 servings:

• 12 stalk(s) asparagus, white
• 1 pack of puff pastry, frozen, 660 g
• 4 slices of ham
• 8 slices of cheese (Gouda)
• 1 tbsp sesame seeds
• 2 tbsp Parmesan
• 1 roll(s)
• 2 eggs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus, starting 2-3 cm below the head, and generously trim off any woody ends. Boil water, add the bread roll, a little salt, and 1 teaspoon of sugar. Cook the asparagus for about 5 minutes until semi-soft, remove from the pan, refresh in cold water, and pat dry with a kitchen towel. Unroll the puff pastry on a floured surface. Cut four squares (15 x 15 cm) from the dough and brush with beaten egg. Cut the remaining pastry into strips and set aside for garnishing. Top each square with one ham slice and two cheese slices, then place three asparagus spears diagonally on top. Pull the two opposite free corners of the squares over the asparagus to the center and press together. Decorate the pastry parcels with the pastry strips, brush thinly with egg, and sprinkle with sesame seeds. Sprinkle the tips and ends of the asparagus spears with Parmesan cheese. Bake the asparagus parcels in a preheated oven at 180°C for about 30 minutes. Herb sauce goes well with it.