Asparagus Strudel with Taleggio and Ham

For the dough: Knead flour, 1 egg yolk, salt, sugar, 3 tablespoons of oil and about 100 ml of warm water until the mixture is smooth and elastic. Form into a ball and leave well covered for 30 minutes.

For the filling: Cut bacon into tiny cubes. Heat butter and brown the bacon cubes in it. Set aside.

Rinse the asparagus, peel the bottom third and cut off the dry ends. Cook the asparagus in boiling salted water for about 6-10 minutes or until al dente, drain well and cut into pieces. Mix ricotta, cream, egg, Parmesan and parsley and season with salt and pepper.

Cover baking sheet with parchment paper. Preheat the oven to 180°C (approximately 360°F).

Roll out dough on a lightly floured surface, then place on a lightly floured kitchen towel. Grip under the dough with the back of the hand and pull the dough until it is as paper-thin as possible. Brush the dough with melted butter, and sprinkle with breadcrumbs.

Spread the ricotta mixture on top of dough and cover with asparagus, bacon cubes and Taleggio. Loosely wrap the edges of the dough over the filling and roll up the strudel using the cloth.