Gradually thaw asparagus the day before in the refrigerator. Place on a rack so that they release water as they defrost.

Let the puff pastry thaw and, once it's lost its rigidness, cut into parallel strips 2 cm wide and set aside for later use.

Lay the asparagus and serrano ham strips on top of the puff pastry strips. Roll all three ingredients together and put on a baking tray with waxed paper. Separate them 3 cm from one another

Brush the puff pastry with a beaten egg and sprinkle with the sesame seed mixture.

Bake 25 minutes at 180 ºC.

Serve warm or cold and accompany with a dip or sauce.

Mix a 1/3 cup of cream cheese with a 1/3 cup of blue cheese and a 1/3 cup of fresh cream. Thoroughly mix blend, dip puff pastries in sauce, and enjoy.