Hearty asparagus-ham packs

Name: Hearty asparagus-ham packs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g white and green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 TABLESPOON Butter; 7-10 Tbsp Juice from 1⁄2 Lemon; 1 package (approx. 270 g) Bladerdeeg (uit de koelkast); 4 discs Juniper ham; 150 g Herbal cream fraîche Crème; 1 Egg Yolk; 2 TABLESPOONS Milk; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g white and green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 TABLESPOON Butter
7-10 Tbsp Juice from 1⁄2 Lemon
1 package (approx. 270 g) Bladerdeeg (uit de koelkast)
4 discs Juniper ham
150 g Herbal cream fraîche Crème
1 Egg Yolk
2 TABLESPOONS Milk
baking paper

Directions

1
Wash the asparagus. Peel the white asparagus completely, in the case of the green asparagus only the lower third. Cut off woody ends. Cook the asparagus spears in boiling water with a strong pinch of salt and sugar, 1 tablespoon butter and lemon juice for 5-8 minutes until al dente, depending on the thickness of the spears.
2
Remove the asparagus, rinse with cold water, drain and allow to cool.
3
Cut the puff pastry into 4 equally sized pieces. Spread the ham slices with herb crème fraîche. Place 1 slice of ham in the middle of each pastry sheet. Divide asparagus into 4 portions and place 1 portion on each slice of ham.
4
Whisk the egg yolk and milk and brush the edges of the pastry sheets. Carefully roll up, press the ends together and place the packs on a baking tray lined with baking paper.
5
Coat the outside of the packet with the remaining egg yolk milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for 30-35 minutes until golden brown.
6
Take out and enjoy warm.