Plate cake with asparagus and ham

Asparagus peel from the bottom of the cup down. Cut woody ends off. In asparagus pan (or in a wide pan), boil asparagus with cups up in large boiling water with salt for about 10 minutes. Leave them covered for about 10 minutes. Meanwhile, preheat the oven to 200 ° C or gas oven setting 4. Defrost the puff pastry. Chop 50 g of ham and parsley. In bowl mascarpone stir with egg, chopped ham and parsley. Add salt, pepper and nutmeg to taste. Grease the baking sheet with parchment paper. Dust the countertop with flour, halve the slices of puff pastry and roll out into strips of approx. 18 cm long. Place on baking tray next to each other. Cover with mascarpone mixture, keep 1/2 cm from the edge around. Remove asparagus from pan, drain well and pat dry with kitchen paper. Divide leaves with cups to one side. Cover with butter. Cook oven-baked tarts in approx. 20 minutes until golden brown and done. Meanwhile, cut the rest of the ham into broad strips.

Place asparagus tarts on four plates and drape handles.