Asparagus puff pastry pie

Ingredients for 2 servings:

• 1 package of puff pastry, fresh from the refrigerated section
• 400 g asparagus, cleaned, fresh, white in 2-3 cm pieces
• 200 g sour cream, or double cream
• 2 eggs, size M
• 1 bowl of cress, fresh
• 1 lemon(s), zest, untreated
• 40 ml white wine, dry, preferably Riesling
• 100 g cheese, hearty, grated (e.g. Appenzeller or Comte)
• 100 g cooked ham (butcher’s), diced
• 1 dashes lemon juice, fresh
• some salt
• some pepper, freshly ground white

Instructions

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

Peel the asparagus and cut into 2-3 cm pieces. Boil in salted water for 4-5 minutes (depending on thickness) and drain. Grease a dish and line with puff pastry. Mix the grated cheese with eggs, sour cream, white wine, lemon juice, lemon zest, cress, a little salt and pepper. Place the partially cooked and well-drained asparagus pieces on the puff pastry, scatter the ham cubes on top and cover with the sauce. Fold the puff pastry over the top and press down the edges firmly. Prick a few small holes in the puff pastry to allow the air to escape and bake for around 35-40 minutes (depending on the dish) in an oven preheated to 200 degrees Celsius. After around 20 minutes, cover the surface with aluminum foil to prevent it from burning. Remove from the oven and let cool slightly, then turn out and slice. A hearty main course for 2 people; as a starter, it is enough for 8 people on a light salad.