Asparagus cheese rolls

Thaw the dough.

Cut the cheese into slices.

Peel the asparagus with a peeler all around from just under the cups downwards and cut off from the bottom so much that the asparagus is 1 cm smaller than the slices of puff pastry.

Cook the asparagus in a pan with plenty of boiling water and salt in 6-8 minutes until al dente.

Let them drain well in a colander.

Preheat the oven to 200 ° C.

Also cut the slices of ham to size of the slices of dough, around 1 cm smaller.

Place a slice of ham on each slice of dough and place a slice of gorgonzola on the right side.

Place an asparagus on the Gorgonzola with the cup upwards.

Fold the left side of the puff pastry over the asparagus double and press the edge on the long side well.

Cut the top of the dough every 2 centimeters with scissors.

Place the asparagus rolls on a griddle covered with parchment paper and brush the top with milk.

Slide the baking sheet into a ridge in the middle of the oven and bake the asparagus bread in 15 minutes until golden brown and done.

Let them cool to lukewarm or cold.