Asparagus strudel

Ingredients for 4 servings:

• 500 g asparagus, green
• Salt
• 100 g cheese (Gouda), medium-aged
• 50 g cheese (Gouda), old
• 1 pack of frozen puff pastry (300g)
• Flour
• 1 egg(s)
• 4 slice(s) of ham, cooked (approx. 40-50g each)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the asparagus and trim off the lower ends. Steam in a little salted water for 9-12 minutes, drain and let cool. Grate the cheeses and mix. Cover and thaw the puff pastry sheets on a baking board for 10 minutes. Separate the egg. Place 4 sheets of dough together to form a rectangle approximately 16 x 32 cm. Brush the edges of the sheets with egg white, then overlap them slightly. Roll out the dough rectangle so that the long sides are 6-8 cm longer than the asparagus spears. Place the ham slices next to each other on the dough. Place half of the asparagus spears in the middle, all with the heads facing one way. Sprinkle with half of the cheese. Place the remaining asparagus on top, with the heads facing the other way, and sprinkle with the remaining cheese. Brush the edges of the dough with egg white and fold over the asparagus. Press down firmly. Cut the last sheet of dough in half lengthwise. Roll out to the length of the strudel, brush with egg white, and place over the seam of the strudel. Reserve any leftover dough for garnishing. Chill the strudel on a moistened baking sheet for 10-15 minutes. Then brush with beaten egg yolk. Bake in a preheated oven at 220°C for 25-30 minutes.