Peel asparagus generously and cut the back third of the spears into small pieces. In a large frying pan, bring enough salted water to a boil. Pour in the asparagus and cook until just al dente. Lift out the asparagus and set aside.
Cook the pasta in the asparagus water until al dente. Drain in a colander, cool and drain well.
Preheat the stove to 200 °C. Cover an oven tray with parchment paper. Wrap each of 3 asparagus with 2 slices of raw bacon. Wrap each asparagus packet with noodles. Place asparagus strudels end to end on baking sheet.
Mix egg yolks and milk well. Brush the asparagus strudels with it. Sprinkle the grated Sbrinz on top.
Halve the fennel and cut into small cubes.
Heat the butter in a small frying pan and sauté the fennel. Deglaze with Noilly Prat, white wine and soup.
Add saffron and make the liquid half. Add the cream and continue to make the sauce until it thickens slightly. In the meantime, bake the asparagus strudels in a 200 degree oven on the second rack from the bottom for about 10 minutes, until the pasta starts to color slightly at the edges.
Season the fennel sauce with salt and freshly ground pepper to taste and serve with the asparagus strudels.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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