Strudel with asparagus and cooked ham
For the dough:
125 g durum wheat fine semolina
100 g flour type “0”
40 g extra-virgin oil
½ glass of water
For the filling:
250 g asparagus
100 g cooked ham
150 g soft cheese
In a bowl sift the flour, add the salt and the oil. Mix the ingredients adding water, form a soft dough and let it to rest in a fresh place for half an hour.
Cut the bottom of the asparagus and rinse them well. Put water in a pot, wait for the boil and put inside the asparagus for 4-5 minutes. Remove from heat, stop cooking under cold water and set aside.
Take the dough, roll it out with a rolling pin, sprinkling with a little flour, form a rectangle. Spread the soft cheese on the dough, being careful to not go too close to the edges. Arrange the slices of ham, then the asparagus. Add some parmesan flakes and black pepper. Roll up the strudel from the short side and firmly close the edges. Use a fork to make small holes in the strudel and put it in a baking tray covered with baking parchment.
Place it in the oven at 180° for 40 minutes. Bake the strudel, let it cool and cut it into slices.