Asparagus Spears in a Sleeping Skirt

Cut the asparagus ends generously small, peel the stalks and cut them in half (about 10 cm long pieces). Pole asparagus in boiling salted water with sugar and butter form and make about 15 min and drain. Cool the asparagus completely (important, otherwise the dough will not rise flaky). Separate 15 sheets of puff pastry and defrost. Stir through orange peel flavoring, chive rolls, mascarpone, salt and pepper. Roll out 12 puff pastry sheets each into a rectangle (18×20 cm) on a lightly floured surface. Form a teaspoon of mascarpone cream in the center. Place 6 asparagus sections on top of each. Brush the edges of the dough with egg white. At the beginning, fold the narrow edges of the dough over the asparagus spears and brush the folded edges of the dough again with egg white. Roll everything together into parcels (seam facing down). Important: The edges must be pressed well together so that nothing runs out.

To garnish, cut 12 long strips from the remaining puff pastry, brush with egg white and place around the parcels as a “bow”. Prick a few times with a small stick and let rest for 15 minutes so that the dough rises better. Mix the egg yolks and whipped cream and brush the pastries with the mixture. Bake in a heated oven on the middle shelf at 225 °C for about 20-25 minutes until golden brown. Serve with hollandaise sauce, salad and ham.

The asparagus must be prepared in advance, otherwise the dough will become soggy. However, you can already prepare the asparagus spears a

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