The end of May and June is a time for asparagus. I go at it with gusto, just like in the strawberry season. The next day I feel I've had enough and ... at the next opportunity I buy another bunch of asparagus. Fresh, thin, steamed, baked with Parma ham and almond slices, we like them in salads and omelettes – even our children. I also like white asparaguses, but I only ever use them to make smooth, delicate soup.

This time I prepared green asparaguses with smoked salmon, mozzarella cheese and fresh spinach. I wrapped it in French pastry and created a light dinner dish which was completed with cherry tomatoes.

Ingredients (for 2 people)
1 pack of chilled French pastry
1 bunch of asparagus
2 fistfuls of fresh spinach
150g of smoked salmon
150g of mozzarella cheese
2 tablespoons of sesame seeds
2 tablespoons of nigella
2 tablespoons of milk
2 cloves of garlic
salt and pepper

Heat the oven up to 180C. Cover a baking sheet with baking paper.
Cut across the French pastry to make two rectangles. Slice the garlic. Clean the asparaguses and remove the lignified pieces. Slice the mozzarella cheese.
Place the spinach, garlic, asparaguses, salmon and mozzarella cheese down the center of the pastry from top to bottom, at a width of 1/3 of the pastry. Spice it up with salt and pepper. Cut notches into the French pastry on either side of the stuffing to make 1.5 cm-long strips. Braid the pastry by crossing the strips, alternating from right to left to make a plait. Don't stick the strips together. Smooth the dough with milk and sprinkle with the sesame seeds and nigella. Wrap the tops of the asparaguses in aluminium foil to avoid burning them. Bake for 20 minutes. Remove the foil and bake for 3-4 minutes. Serve at once.

Enjoy your meal!

Try also:
Asparagus with Parma ham
June breakfast
A spring salad with asparagus