How to make it

1. https://www.youtube.com/embed/3HK0BVgmf5o
2. Make Pastry Cones: Use metal pastry cones or make your own; Take a piece of paper and cut it in half. Roll each piece into a cone shape securing the sharp end with a piece of duct tape and tuck away any excess paper. The paper cone will give stability to the future pastry cones. Wrap the paper cone with a piece of aluminum foil. Place a small lump of foil inside the cone which will help keep the weight of the dough. As a result, you will have a homemade pastry cone.
3. On a lightly floured surface, roll out each pastry sheet a little bit and cut into equal strips about 1-inch thick. Wrap the pastry around the cone, starting at the wide end with a 1/8-inch overlap of the layers, covering the form in a spiral. Place the cones onto a baking sheet.
4. Whisk one tablespoon of milk with the egg and brush the wrapped pastry cones. Bake at 350°F for 25-30 minutes or until golden brown. Allow to cool on the baking sheet with the metal forms still inside then carefully remove the pastry cones from the cones.
5. Place the asparagus on a baking sheet, toss with the olive oil and season with salt. Roast for 10-12 minutes. leave aside to cool.
6. In a medium bowl, mix together the cream cheese, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and Lee Kum Kee Minced Garlic. Spread the inside of your cone with cream cheese mixture. Wrap a slice of ham around 4-5 asparagus spears, then insert them into the cones. Enjoy with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)!