Asparagus Strudel with Forest Fruits

INSTRUCTIONS

• 1
  Grate the chilled fat finely into a large bowl. Add the flour, egg, salt, 130 g of ice water, and knead into a smooth, velvety dough (using a hook in a mixer or traditionally in a bowl with a spoon and hands). Refrigerate for half an hour.
• 2
  In the meantime, prepare the asparagus. For a great result, it is absolutely crucial to have fresh asparagus. It must not be wilted or dried out, otherwise, the filling will be inedible. Break off the bottom part of the asparagus (it should snap). Peel the asparagus with a peeler (just a little of the remaining bottom part of the stalks). Bring a sufficient amount of lightly salted water to a boil in a pot. Place the asparagus in it 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.
• 3
  Divide the dough into 3 equal parts (each should weigh about 250g). Prepare two baking sheets lined with parchment paper. Roll out the first part of the dough into a thin sheet (it should slightly exceed the length of the baking sheet).
• 4
  Place it on the baking sheet so that the center of the sheet is roughly in the center of one half of the baking sheet (you can fit two rolls on the sheet, so work with half of the sheet's surface). Sprinkle the center of the sheet with a mixture of sugars and almonds (about 3 tablespoons of the mixture) and arrange about a third of the asparagus on it. Leave the dough free on the sides so you can close the strudel (fold the dough over the filling from both sides). Again, sprinkle with the almond and sugar mixture and layer frozen fruit on the asparagus, then sprinkle with a little more almonds and sugar. Fold one part of the free dough over and brush the edge with beaten egg. Fold the second part over (do not brush with egg yet).
• 5
  Proceed the same way with the second part of the dough. Only when both rolls are closed, brush them with egg, sprinkle with the crumble you mixed with your fingers from the crumble ingredients, and almonds.
• 6
  Prepare the third roll on the second baking sheet in the same way.
• 7
  Bake in an oven preheated to 185˚ C (top and bottom heat) for about 35 minutes. After baking, sprinkle with sugar.