melt the margarine in the milk. I do that in the microwave, 1 minute should be enough. Don´t let the milk get too hot.
Then fill the flour, egg, salt, sugar, milk-margarine in a bowl an knead for at least 3-4 minutes until the dough is smooth and doesn´t stick. You might have to add a little bit more flour.
Cover and let rise for around 90 minutes.
About 10 minutes before the dough is ready, preheat your oven to 180° degrees Celsius and prepare a baking sheet with baking paper.
Then peel the asparagus and cut off the lower 2/3 of each stem.
Either chop these longer pieces into small pieces with a knife or fill them into a foodprocessor. But be careful, you don´t want puree.
Dry the pieces a bit, because cutting them in the foodprocessor gets out a lot of excess water.
now mix with the creme fraiche and the parsley and add salt and pepper to taste.
The upper 1/3 of the parsley you cut into slices.
The dough should be ready now, spread it on a knife proof surface with a bit of flour.
Roll the dough to the size of a baking sheet - ca. and spread the filling everywhere.
Sprinkle the asparagus slices and the cheese evenly on top.
Now you start rolling carefully from the long side until you have a big long roll.
Use a sharp knife and cut into slices of around 2-3 cm and spread these - turned 90° degrees - on your baking pan. If you don´t care about calories, this is the time to sprinkle more cheese :-)
Bake for around 17-20 minutes, until the rolls are lightly brown.
Serve with the lemon butter, which you make like this:
mix the butter with the lemon abrasion and the parsley and add salt and pepper to taste.