Lavanttal Asparagus Pockets in Bertram Sauce

Clean the asparagus stalks well and cut off the back third generously (suitable for further use for asparagus soup), so that all asparagus have an even length of about 10 cm. Bring plenty of water to the boil, salt well and add a little sugar and cook the asparagus in it for 8 to 12 minutes, depending on its thickness. The asparagus should still be very crunchy, as it will continue to cook afterwards. Divide the asparagus into four equal portions, drain well and cut the rolled out puff pastry into eight equal pieces. Place one asparagus portion on each pastry sheet. (If this is too small, roll it out with a rolling pin first). Brush the edges with beaten egg. Place the four remaining pasta sheets on top and press them down well so that a border of about 1 cm thickness is formed all around. Brush the four asparagus pockets created in this way with the remaining egg and bake in the oven preheated to approx. 200 °C until the pockets are crispy and golden brown (approx. 12 to 15 minutes, depending on the thickness of the dough). Then bring the asparagus stock to the boil in a sauce pan, remove the pan from the heat, thicken (or blend) with the ice-cold butter stirred into flakes, stir in the finely chopped bertram and season to taste with a squeeze of lemon juice and salt and white pepper. Divide the bertam sauce among four well warmed plates, place an asparagus pocket on each and serve quickly.

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