Stuffed tomato with asparagus on puff pastry

Asparagus which is that little bit different: Stuffed tomato with asparagus on puff pastry
1 roll of chilled puff pastry
1 egg yolk
16 white tips asparagus
12 green asparagus tips
1 tsp salt
1 tsp sugar
1 tsp butter
4 beefsteak tomatoes (about 180 g each)
2 tbsp chopped smooth parsley
100 g sour cream
100 g diced ham
2 tbsp tomato juice
Roll out the pastry and make 4 circles about 10 cm in diameter. Use the rest of the dough to form an edge around the circles. Mix the egg yolk with a little water and glaze the dough with a brush.
Take 4 x A3 sheets of SAGA Cooking Paper, place each pastry circle into the centre of each sheet and make a SAGA boat. Twist the ends of the paper and tie with cooking string.

Preheat the oven to 180°C (200°C) and cook the puff pastry for 15 minutes.

Bring some water to a boil in a saucepan and add the sugar, butter and a bit of salt to it. Add the asparagus tips and gently simmer for 7 minutes. Drain in a sieve.

Wash the tomatoes, cut off the top third and scoop out the inside using a teaspoon. Wash, dab dry and chop the parsley leaves. Dice the tops of the tomatoes.

Mix the sour cream with 2/3 of the diced ham, diced tomatoes and the seeds and juices of the tomatoes. Season to taste with salt. Fill the scooped-out tomatoes with the mix and place the asparagus tips inside. Sprinkle the rest of the diced ham on top. Place the tomatoes on top of the puff pastry and cook in the oven for another 15 minutes at 180°C (200°C).