Asparagus rolls with Parmesan sauce

Peel the outer layer of the asparagus with a potato peeler, leaving the tip unpeeled. Align the stalks and cut off the woody ends so that all pieces are the same length.

Roll out the puff pastry on the work surface. If it's not already rolled out, roll it to a thickness of approximately 1-2 mm.

Cut the dough into long rectangles, about three times wider than the asparagus stalk and 2-3 cm longer than it.