Green asparagus in puff pastry

Ingredients for 2 servings:

• 500 g asparagus, green
• 4 slices of puff pastry (refrigerated section)
• 1 tbsp sesame oil or olive oil
• salt and pepper
• 1 tsp, leveled paprika powder
• 1 tsp, grated Café de Paris (spice)
• 2 tbsp port wine
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Trim the bottom third of the asparagus and cut into approximately 2-3 cm pieces. Marinate with balsamic vinegar, oil, and maple syrup, and season with salt, pepper, and Café de Paris. Roll out two sheets of puff pastry slightly larger, cover with the asparagus pieces (as many as will fit), tuck in the edges, and place the remaining puff pastry on top as a lid. Mix the port wine with the paprika and brush the parcels with it. Bake in a hot oven at 190°C (convection oven) for approximately 20 minutes. Briefly fry the remaining asparagus pieces in a pan and add to the side salad (in this case, carrot/apple/radish). Serve with boiled potatoes and hollandaise sauce (here, enhanced with mustard, tomato paste, white wine, and dill sprigs—it was leftover from the day before).