For the asparagus strudel, take the puff pastry out of the refrigerator. Boil asparagus in salted water with a little sugar and lemon juice for about 8 minutes. Boil and mash the potatoes. Add butter.
Mix with crème fraîche, eggs and spices. Roll out puff pastry, spread potato mixture on it, put asparagus on it, put ham cut into small pieces on it.
Roll up the dough, brush with butter and bake until golden brown.
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