• 1 rectangular roll of puff pastry
• 80g Prosciutto di Parma
• 50g boiled asparagus
• 70g ricotta cheese
• 20g grated Provolone cheese
• salt, pepper, butter to taste
• egg yolk and milk to brush

Mix the ricotta cheese with salt, pepper and grated Provolone cheese.  Cut the boiled asparagus into chunks.

Divide the puff pastry into 4 rectangles.  Cut parallel slits on one side of the rectangle.

On the puff pastry without cuts put a bit of Prosciutto di Parma, ricotta cheese and asparagus.  Brush the edge of the puff pastry with egg yolk and milk, fold the parcels sealing the edges.  Brush also the surface of the parcels with egg yolk and milk, and bake in the oven at 200°C for 13-14 minutes.