Asparagus rolls with Parmesan dip

Clean the asparagus with a vegetable peeler, leaving the tips intact. Cut off the woody ends so that each spear is the same length.

Unroll the puff pastry. If it's not pre-rolled, roll it out to about 1-2 mm thick. Cut it into longer rectangles, which are approximately three times wider than the asparagus spears, and 2-3 cm longer than them.

Place an asparagus spear on the pastry so that its tip protrudes. Brush one of the longer sides of the pastry with egg yolk. Fold the bottom, short side over the end of the asparagus, season with salt and pepper, then roll it up in the pastry. Repeat with all asparagus spears, then place them in the freezer for 10 minutes.