Crispy Asparagus Rolls with Parmesan Dip

Thoroughly peel the white asparagus with a vegetable peeler, leaving the tips intact. Cut off the woody ends so that all spears are the same length.

Roll out the fresh puff pastry on a work surface (approx. 1-2 mm thick). Cut into rectangles that are about three times as wide as an asparagus spear and 2-3 cm longer.

Place one asparagus spear on each pastry rectangle so that the tip protrudes at the top. Brush one long side of the pastry with beaten egg yolk. Fold the bottom end of the pastry over the asparagus base, season the asparagus with some of the salt and pepper, and roll up tightly. Place the rolls in the freezer for 10 minutes.