Vegetable strudel

For 8 people
2 packages of puff pastry, fresh vegan, rectangular or homemade puff pastry (doubling the doses for this recipe)
500 g frozen mixed mushrooms
250 g of frozen spinach
1 bunch of asparagus
1 clove of garlic
4 tablespoons of extra virgin olive oil
2 tablespoons sesame seeds
salt

Sauté in a pan, separately, mushrooms (with garlic) and the spinach with a spoon of oil and a pinch of salt.
Clean the asparagus, trim away the tough part of the stem, cut them into slices and cook in a tablespoon of oil until soft. Add salt to taste.
Roll out the dough, add the vegetables, roll up the dough and heat seal the edges, brush with oil the surface and incidetela with a knife.
Sprinkle with sesame seeds and bake at 180° C for about 30 minutes, until the pastry is golden (if darkens too quickly, cover with aluminum foil).