Baked green asparagus in yufka pastry

Ingredients for 4 servings:

• 200 g feta cheese or sheep’s cheese
• 6 eggs, hard-boiled
• 5 tbsp fresh parsley, chopped
• 1 lemon(s), untreated, zest and juice
• salt and pepper
• possibly mustard
• 250 g asparagus, green
• 1 pack of dough sheets (yufka dough), rectangular
• 150 g butter, about

Instructions

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

Crispy asparagus spears wrapped in a juicy egg and feta filling

Peel and finely chop the eggs, finely crumble the feta cheese, and mix well with a fork (or a mixer if you like, but the mixture shouldn’t be too fine). Stir in the lemon zest and parsley. Season generously with lemon juice, pepper, salt, and (if you like) mustard. Wash the asparagus, trim off the bottom third, and peel the rest about halfway up. Melt the butter in a small saucepan over gentle heat. Lay the pastry sheets on the work surface and cut them to size. They should be about 3 cm longer than the asparagus lengthwise and about 15 cm wide. Brush the pastry sheets with the butter and spread 1-2 teaspoons of the egg mixture along the right edge, leaving about 1.5 cm of space at the top and bottom. Press one asparagus spear per leaf into the mixture and roll up from the side, folding in the top and bottom ends in the middle, and continue rolling. If necessary, brush the tops with more butter and place edge-down on a baking sheet lined with baking paper. Bake at 200°C for 15-20 minutes; the parcels should be golden brown and crispy on top. Serve hot as a main course with yogurt, sour cream, herb curd, or similar. Or as a side dish to fish, risotto, steak, or game – or cold for a party buffet. Depending on the thickness of the asparagus, the cheese mixture may be too much or too little for one package of asparagus. There should be about 1-2 teaspoons of the mixture on each pastry sheet per spear; more for very thick spears, otherwise it will be too dry. Tip: If you’ve used up all the asparagus but still have pastry sheets left, simply spread them on a second baking sheet, brush with butter, sprinkle with a little cinnamon sugar, and bake for about 5 minutes after the asparagus until well browned – and you’ve got yourself a little dessert.