Asparagus Rolls and Parmesan Dip

Using a potato peeler, peel the top layer off the asparagus. Leave the tip unpeeled. Place all peeled asparagus on a work surface, align the tips, and trim the ends so that all stalks are the same size. This will also remove any woody ends that might remain tough even after baking.

Unroll the puff pastry onto a work surface. If your dough is not pre-rolled, roll it out to a thickness of about 1-2 mm.

Cut the dough into longer rectangles, roughly 3 times wider than the asparagus stalk and 2-3 cm longer than the asparagus itself.