Asparagus in Puff Pastry

Remove the puff pastry from the freezer and let it thaw completely.

Peel the asparagus, trim the woody ends and parboil in boiling salted water for about 5 minutes.

Drain the asparagus, rinse briefly under cold water and let it drain well.

Preheat the oven to 180°C fan (conventional oven: 200°C) and line a baking tray with parchment paper.

Roll out the puff pastry slightly on a lightly floured surface and cut strips of about 20 x 5 cm.

Wrap 3–4 asparagus spears each with a slice of ham, roll them in a puff pastry strip and place them seam-side down on the tray.

Beat the egg yolk, brush the rolls with it and sprinkle with sesame seeds.

Bake the asparagus rolls for 15–20 minutes until the puff pastry is golden brown and crisp.

Stir together the sour cream and natural yogurt, season with salt and pepper and fold in the chopped herbs.

Serve the asparagus in pastry warm and serve with the herb dip.