Peel the asparagus, cut off the ends and cut the stalks in half.
Bring the salted water with a tablespoon of sugar and a piece of butter to the boil and cook the asparagus in it for about 15 minutes. Drain in a colander.
In the meantime, let the puff pastry defrost according to the instructions on the package.
Mix the crème fraîche with the finely chopped herbs, salt, pepper and lemon juice.
Cut the ham into fine strips and stir into the crème fraîche.
Separate the egg.
Now place the asparagus halves on the puff pastry squares at an angle.
Brush the puff pastry corners with the egg white and roll up tightly. Then the middle parts.
Now brush the asparagus halves with the herb mixture and sprinkle with cheese.
Brush the rolled up puff pastry pieces with the egg yolk and place the asparagus pockets in the oven preheated to 200 ° C.
After about 20 minutes, the particles should have taken on a nice color and be ready.
Serve with a well-chilled Riesling or whatever everyone likes ..... I'll just say "GUTEN APPETIT" your Gabi