Asparagus Rolls and Parmesan Dip

INSTRUCTIONS

• 1
  Using a potato peeler, peel the top layer off the asparagus. Leave the tip unpeeled. Place all peeled asparagus on a work surface, align the tips, and trim the ends so that all stalks are the same size. This will also remove any woody ends that might remain tough even after baking.
• 2
  Unroll the puff pastry onto a work surface. If your dough is not pre-rolled, roll it out to a thickness of about 1-2 mm.
• 3
  Cut the dough into longer rectangles, roughly 3 times wider than the asparagus stalk and 2-3 cm longer than the asparagus itself.
• 4
  Place an asparagus stalk on a rectangle so that the tip extends beyond the dough. Brush one longer side of the dough with egg yolk. Fold the bottom, short side of the dough over the end of the asparagus. Season the asparagus with salt and pepper and roll it into the dough. Prepare all asparagus this way and place them in the freezer for 10 minutes.
• 5
  Finally, fry them in well-heated oil until golden brown.

DIP INSTRUCTIONS

• 1
  In a bowl, combine mayonnaise with sour cream. Add vinegar, milk, and Parmesan. Mix well, taste, and season with salt and pepper as needed.