Remove the silverskin from the veal shoulder, oil it and season with salt, pepper and paprika powder.
Brown the meat on all sides in hot oil in a frying pan and place in an oven preheated to 180 degrees.
After about 45 minutes, deglaze with white wine and pour in veal stock. Reduce the temperature to 160 degrees, add the roasted vegetables and herbs, cover with aluminium foil and roast for another 45 minutes.
Baste the veal shoulder frequently with its own juices during the roasting process and turn the meat from time to time. When cooked, wrap the meat in aluminium foil and keep warm.
Allow the meat and vegetable sauce to boil down for about 15 minutes, season to taste, strain if necessary and thicken with a little cornflour.
Peel the asparagus and blanch them in the asparagus stock. Roll out the strudel dough into a thin rectangle on a floured work surface.
Cover the pastry sheets with the slices of ham, sliced cheese and asparagus. Brush the edges of the pastry with beaten egg and flap over the asparagus. Place on a greased baking tray with the opening facing downwards and brush with egg.
Bake the strudel in the oven preheated to 200 degrees for about 10 minutes.
Slice the asparagus strudel, place on the plate with the braised veal shoulder. Garnish with marinated herb salad. This dish goes wonderfully with sauce hollandaise or wild garlic pesto.