Asparagus Strudel with Forest Fruit

Finely grate the chilled fat into a large bowl. Add the flour, egg, salt, 130 g of ice water, and knead into a smooth, velvety dough (in a stand mixer with a hook attachment or traditionally in a bowl with a wooden spoon and hands). Refrigerate for half an hour.

Meanwhile, prepare the asparagus. For an excellent result, it is absolutely crucial that the asparagus is fresh. It must not be wilted or dried out, otherwise the filling will be inedible. Break off the woody ends of the asparagus (it should snap). Peel the asparagus with a peeler (just a little of the remaining lower part of the stalks). Bring a sufficient amount of lightly salted water to a boil in a pot. Add the asparagus and cook for a maximum of 3 minutes. After cooking, cool the asparagus in a bowl with ice water (water + ice). Dry with a paper towel and set aside.

Divide the dough into 3 equal parts (they should weigh approximately 250g each). Prepare two baking sheets lined with baking paper. Roll out the first part of the dough into a thin sheet (it should slightly exceed the size of the baking sheet in length).