Yeast dough asparagus rolls

Ingredients for 4 servings:

• 4 stalk(s) white asparagus
• 6 slices of raw ham
• 1 package yeast dough, refrigerated shelf
• 1 tsp salt
• 1 tsp sugar
• 1 tsp pepper
• 1 dashes lime juice
• 20 g butter
• 1 m.-sized egg(s)
• 20 g Gouda, grated
• 20 g mozzarella, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Peel the asparagus and trim off about 1 cm of the ends. Fill a deep-sided pan with about 2 cm of water. Season the water with salt, sugar, pepper, and lime juice, and add the butter. Bring the water to a boil. Add the asparagus to the pan and cook for 10 to 15 minutes until al dente. In the meantime, roll out the yeast dough and let it rise. Remove the asparagus from the pan and let it cool. Separate the egg and whisk the yolk. Divide the yeast dough into 4 rectangles. Place 1.5 slices of ham on each rectangle, then a spear of asparagus and roll everything up. Brush the last end with the egg yolk to prevent the roll from unraveling. Place the rolls on a baking sheet lined with baking paper, brush with egg yolk, and sprinkle with Gouda and mozzarella. Bake in a preheated oven at 180°C (fan oven) on the middle rack for 10 to 15 minutes. Let cool, arrange, and serve.