Crispy Asparagus Rolls with Parmesan Sauce

Use a peeler to clean the outer layer of the white asparagus, leaving the tip unpeeled. Align the stalks and cut off the woody ends so that they are all the same length.

Roll out the puff pastry on the work surface. If it's not pre-rolled, roll it until it reaches a thickness of approximately 1-2 mm. Cut the dough into long rectangles, about 3 times wider than the asparagus stalk and 2-3 cm longer than it.

Place an asparagus stalk on each dough rectangle, so that the tip protrudes slightly. Brush one long edge of the dough with egg yolk. Fold the short bottom edge over the end of the asparagus, season with salt and pepper, then roll tightly. Repeat the process for all stalks and place the rolls in the freezer for 10 minutes.