Asparagus Strudel with Basil

For the asparagus strudel with basil, first peel the asparagus. Add salt and sugar to the water and bring to a boil. Put the asparagus in and cook until firm to the bite, about 5 minutes, then quench with cold water.

Melt the butter, lay out the strudel dough on a tea towel and brush with the butter, place the other sheets of strudel dough on top and keep brushing with butter.

Cut the basil into fine strips, roughly chop the tomatoes, mix both with the cream cheese and egg yolk and season with salt and pepper. Spread the cream cheese on the lower part of the strudel dough, leaving the edges about 2 to 3 cm free. Spread the asparagus lengthwise on top. Fold in the edges and, using the tea towel, fold in the strudel dough.

Place with the closure side down on a baking tray with baking paper and brush with butter. Bake the asparagus strudel with basil in the preheated oven at 160°C convection oven for 20 to 30 minutes.

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