14 oz (400 g) store-brought puff pastry dough, thawed

2 onions, thinly sliced

2 tbsp (30 ml) olive oil

1/2 lb (225 g) sliced Black Forest ham, chopped

1/2 cup (125 ml) sour cream

1/4 cup (60 ml) whole-grain mustard

24 to 36 small green asparagus spears, trimmed and cut into 5-inch (12 cm) long pieces

24 to 36 small white asparagus spears, trimmed and cut into 5-inch (12 cm) long pieces

6 eggs

Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper.

On a floured surface, roll the dough out to a 12 x 17-inch (30 x 43 cm) rectangle. Transfer to the baking sheet. Fold the edges of the dough inward, making a ½-inch (1 cm) border all around. Refrigerate for 30 minutes.

In a skillet, brown the onions in the oil. Season with salt and pepper. Let cool.

In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.

In a pot of salted boiling water, blanch the asparagus for 1 to 2 minutes or until tender. Transfer the asparagus to a bowl of ice water. Drain and set aside.

With the rack in the middle position, preheat the oven to 400°F (200°C).

Spread the ham mixture evenly over the dough. Place the baking sheet with one of the long sides parallel to the edge of the work surface.

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