Puff pastry pockets with green asparagus, ricotta and Serrano ham

Ingredients for 4 servings:

• 150 g ricotta
• 1 tsp salt and pepper
• 1 tsp thyme
• 1 pack of puff pastry, from the refrigerated section
• 20 stalk(s) asparagus, green
• 100 g Serrano ham
• 50 g Parmesan, freshly grated
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C fan/convection oven. Remove the puff pastry from the packaging and cut into even rectangles approximately 10-15 cm wide and 15 cm high. Mix the ricotta with salt, pepper, and thyme and spread evenly over the pastry pieces, leaving a space of approximately 2-3 cm around the edges. Place the Serrano ham slices on top of the ricotta cream. Place the dough on a baking tray lined with baking paper, with tips on top and bottom. Wash the green asparagus and cut into spears approximately 15 cm long. Then place 2-3 spears diagonally on the Serrano ham and fold the corners of the dough over the asparagus on the left and right, pressing down. Brush the pastry parcels with egg yolk and sprinkle with Parmesan cheese. Bake in the preheated oven on the middle rack for approximately 20 minutes until golden brown. Serve the pastries hot or cold with white wine.