Asparagus in strudel dough with herb cream

Ingredients for 4 servings:

• 800 g asparagus, white, peeled
• 2 strudel sheets, from the refrigerated section
• 100 g butter, liquid
• 50 g Parmesan, grated
• Salt and pepper, from the mill
• little sugar
• 2 dl sour cream
• 100 g fresh herbs (parsley, chervil, tarragon, chives, dill, sorrel), roughly chopped
• 3 tbsp mayonnaise
• 1 tsp mustard
• Salt
• Cayenne pepper
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the asparagus spears in salted water for about 5 minutes. Drain, rinse in cold water and pat dry. Place the strudel dough on a kitchen towel and brush with butter. Cover with the second sheet of dough and also brush this with butter. Sprinkle the Parmesan cheese evenly on top. Place the asparagus in an elongated strip on the strudel dough. Season with salt, pepper and a pinch of sugar. Fold in the sides of the dough. Lift the towel slightly and roll the dough into a strudel. Line a baking tray with baking foil. Place the strudel with the seam facing down on the tray and brush with the remaining butter. Bake in an oven preheated to 200°C on the second rack from the bottom for 15-20 minutes. In the meantime, puree the sour cream with herbs, mayonnaise and mustard in a blender. Season the herb cream with salt, cayenne pepper and lemon juice and pour into a gravy boat. Cut the strudel into pieces with a serrated knife, arrange on plates, and serve with the herb sauce. Enjoy with a chilled white wine.