Look forward to this fine asparagus recipe:
Roll out the puff pastry to a thickness of 3 mm and cut into triangles about 15 cm on a side.
Remove the skin from the asparagus and cut them into lengths of about 10 to 12 cm. Make in salted water 6 to 7 min, drain very well.
Depending on the size of the asparagus, wrap 2 or 3 pieces with a slice of ham, place on one side of the puff pastry triangle and roll up.
Stir the egg well and brush the rolled up asparagus with it. Bake at medium heat for 20 min.
Cool a little before serving.
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