- Preparation time
- Cooking time
Preheat the oven to 200C/400F.
Cut the wood ends of the asparagus, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
Boil the asparagus in salty water upright with the tender tips out of water for 5 minutes. Drain and let them cool off.
Roll the puff pastry out on a floured surface or on a oven grease proof paper. Line the pastry with a layer of ham, than cut 12 thin strips (3cmx20cm) rectangles. Spread the rectangles all over with butter.
Wrap each asparagus with a strip in a spiral around and place onto a baking tray. Lightly brush each asparagus cigar with beaten egg yolk.
Bake the rolled asparagus in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown.
Without exaggeration, I can say that 2015 will enter into the history of the Asparagus overindulgence.
The King of asparagus is irrepressible… Cutting asparagus all day long… and he never has enough… the result is that I’m testing many new recipes.
And the best is jet to come, as the Asparagus Festival is going to start next week-end!!!
The first bad new is that harvesting asparagus, selling asparagus, cooking asparagus every day causes me a sort of confusion… and when I’ll close my eyes I literary see asparagus floating all over.
The second bad new is that… the King for the entire month is going to be totally committed into the Festival…
The good new is that this recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.