Asparagus Spears in Puff Pastry

A delicious recipe for the asparagus season:

Remove exactly the peel from the asparagus spears and cut the lower ends short small. On it bundle in portions, put in enough boiling water seasoned with a little bit of salt, sugar and butter and simmer for about ten minutes.

Cut the puff pastry sheets into squares of about 15 cm, place them on a baking sheet lined with parchment paper and brush the surface with beaten egg yolk. Heat the oven to 180 °C (convection oven) and bake the pastry sheets for about 8-10 minutes until brown.

Sauté the onion cubes in a frying pan with butter and stir in the parsley. Form the quantity on the ham slices and roll them up.

For the hollandaise sauce, put vegetable soup, white wine, juice of one lemon, peppercorns, tarragon and shallot cubes in a saucepan, bring to a boil and strain through a sieve.

Melt the butter in a saucepan and clarify.

Place remaining egg yolks and strained wine-clear soup in a round-bottomed sauté pan, place on the stove and whisk with a fine-wired whisk until the liquid thickens slightly, then remove the pan from the stove and continue whisking. Gradually fold in the clarified butter, seasoning the sauce with salt.

Warm the ham rolls briefly in a frying pan with butter.

Slice the baked puff pastry sheets horizontally in the middle, place the asparagus spears on an egg.

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