Salmon rolls with green asparagus

Preheat the oven to 200 ° C. Cut a small piece at the bottom of the asparagus. Cook the asparagus in 5-7 minutes until al dente. Take them out of the pan and let them cool.

Brush the dough pieces with about 100 grams of herbal cream cheese and top them with slices of smoked salmon. Grind pepper.

Cut the asparagus smaller and divide them over the salmon. Fold the dough double, stick the edges tightly with water or egg and brush the tops with egg.

Bake the buns on a greased baking sheet in about 15 minutes until golden brown and done.