Asparagus Puff Pastry with Chive Sauce

Directions

For the chives Sauce

Mix the sour cream with a little maple syrup, mayo, salt and lime juice. Stir in 1/2 clove of pressed garlic and finely chopped chives. Season with salt and pepper to taste.

For the Asparagus Pockets

Cut the ham and cheese into small pieces and mix together with the creme fraiche and a finely chopped egg. Season everything with salt and pepper and put t in the fridge for a short time.

You like a spicer taste, use bacon or prosciutto.

Cook the asparagus in water until al dente. 

Cut the puff pastry into 2 equal rectangles and cut in such a way that there are 7-8 cuts each on the right and left. In the middle, apply the ham or prosciutto, cheese and egg cream and place the cooked asparagus on top.

Close the puff pastry strips alternately crosswise over the asparagus.

Preheat the oven to 374F air fryer.

Brush the asparagus pockets with egg yolk and sprinkle with sesame seeds. Bake for at least 2 min. until the puff pastry is nice and crispy.