Sig's Asparagus, Cheese and Black Forest Ham Parcels

Name: Sig's Asparagus, Cheese and Black Forest Ham Parcels
Yield: 4 servings
Cuisine: British
Ingredients: 8 green asparagus, halved (16); 12 white asparagus cooked or from jar; 8 slices black forest ham; 4 small handful grated mozzarella; 2 slices Mexican spicy cheese, (crumbled); 1 packet puff pastry

Sigrun @sigrun

German, living in England

Asparagus, just a little thing that this time of the year often is eaten. I grew up near one of the regions that is famous for growing asparagus in Germany.
All asparagus is white underground, once the shoots reach the sunlight they start to turn green and you have green asparagus.
The work to cut asparagus in its white form is hard, as it still is often done by hand. An asparagus plant will produce for about 4-5 years, but it takes 4 years usually for the first asparagus to be ready on a new plant. Asparagus prefers the dark and is kept, with hardly any light, under tunnels usually whilst it is growing.
I like both white and green asparagus but prefer white. It is a shame you so seldom find it where I live.
#mycookbook

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

8green asparagus, halved (16)
12white asparagus cooked or from jar
8 slicesblack forest ham
4small handful grated mozzarella
2 slicesMexican spicy cheese, (crumbled)
1 packetpuff pastry

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Steps

1

Preheat the oven to 220. Fold a corner of the pastry so it looks like triangle. Cut along the edges. This gives you a square of pastry. Take the square and make 3 more equal squares.
2

Place two slices of black forest ham, then four, green halves and three white asparagus over the ham.
3

Scatter with mozzarella and the broken Mexican cheese. Fold over two points of pastry to cover the middle to make a parcel. I cook them on a pizza pan to ensure that they are evenly cooked through.
4

Cook until golden brown and crisp and the cheese has melted. Serve with roasted potatoes or eat on their own, either hot, war or cold.