Green Asparagus in Crispy Pastry

Ingredients

• 600 g green asparagus (16 spears)
• 0.5 lemon
• Salt
• 1 tsp Honey
• 30 g Grana Padano (1 piece)
• 30 g yogurt butter
• 150 g filo pastry sheets
• 150 g turkey ham (thin slices)
• 1 tbsp sesame seeds (optional)

Instructions

1. 1.

   Wash the asparagus. Use a vegetable peeler to peel the lower third of each spear and cut off the woody ends generously.

2. 2.

   Squeeze the lemon, combine the juice with salt and honey in a wide pot. Add plenty of water and bring to a boil. Add the asparagus and cook for 5–6 minutes.

3. 3.

   Drain the spears, rinse them under cold water and let them drain in a large colander.

4. 4.

   Grate the cheese finely. Melt the butter in a small saucepan.

5. 5.

   Carefully unfold the filo pastry sheets. Using kitchen scissors, cut them into 16 rectangles of about 8 x 10 cm.

6. 6.

   Brush each pastry piece thinly with melted butter.

7. 7.

   Place one slice of turkey ham and one asparagus spear on each pastry piece, sprinkle with some cheese, then roll so that the tip of the asparagus remains visible.

8. 8.

   Line a baking tray with parchment paper. Arrange the pastry parcels side by side on the tray.

9. 9.

   Brush them lightly with the remaining butter and sprinkle sesame seeds if desired. Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 12–15 minutes until golden brown. Serve immediately.