For the asparagus ricotta strudel, remove the puff pastry from the refrigerator and preheat the oven (approx. 220g top-bottom heat).
Remove the woody ends from the asparagus and peel a little at the back. Cut into pieces of about 3cm.
Heat butter in a pan, add asparagus and turn heat down a bit. Sauté for 5 minutes. Let cool down a bit.
Mix ricotta, bacon cubes, herbs, salt and pepper in a bowl – add asparagus and mix well.
Spread the mixture on the puff pastry (only half of it) and roll it up like a strudel.
Beat the egg and spread it over the strudel.
Place in the oven for about 15 minutes. The strudel is ready when it is golden brown.
For the dip, simply mix the chopped chives into the sour cream and the asparagus ricotta strudel is ready.
Good luck!
Preparation Tip:
As finger food you can also form small pastry bags instead of the asparagus ricotta strudel 🙂
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