for 4 person

Asparagus rolls

1 kg	green asparagus, lower third peeled
	salted water, boiling
8 slice	cured ham
½ parcel	strudel pastry (approx. 60 g)
2 tbsp	oil

Pesto

100 g	dried tomatoes in oil, drained
½ dl	oil, from the tomato jar
2 tbsp	white balsamic vinegar
2 tbsp	water
¼ bunch	basil, leaves torn off
	salt and pepper to taste

How it's done

Asparagus rolls

Blanch the asparagus in batches for approx. 3 mins., remove, refresh in ice-cold water, drain and place on a cloth. Lay out the slices of ham, place approx. 3 asparagus on top of each slice, roll up. Cut the dough lengthwise into strips approx. 3 cm wide, loosely wrap the asparagus rolls in the dough, transfer to a baking tray lined with baking paper, brush with oil.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

Pesto

Puree the tomatoes, oil, balsamic, water and basil in a blender. Season the pesto. Serve with the lukewarm asparagus rolls.

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