I did this one a while ago, but am looking forward to asparagus being at a good price again here-- it's fairly expensive (if even in stores) at about 13.-/kg...
Whole-wheat dough (a slightly-more-levening pie dough like dough preferrably)
Filling:
one egg beaten
plentiful herbs
slightly-roasted pine nuts
diced sharp Gruyere cheese
minced garlic
Seared in a skillet: chopped onion, and asparagus spears--searing them quickly with salt, pepper, olive oil, a small dash of chicken-broth, and a dash of soysauce (I tend to like the flavor that soysauce seared onto asparagus leaves)
Alligned all into the roll, baked at 170C/350F until beginning to golden on top.
The time in this pictures, didn't make the dough as puffy as I would like, so next time will make it so that it will puff up a bit more during baking on the outside than this which was more like a soft pie-crust dough, which also worked. Yet, I think a slightly more bread-like or light puff-pastry-like crust would be even better
...... AND come to think of it, I should really make an attractive color-contrast in the presentation of it, via a drizzle of a red-wine reduction sauce..hrmm!
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