Name: Asparagus & Parmesan pastries
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 6 tbsp mascarpone; 40g (or vegetarian alternative), grated parmesan plus extra shavings to serve; 3 tbsp finely chopped basil; zest ½ lemon; 375g pack ready-rolled puff pastry quartered (then cut to the length of the asparagus); 350g asparagus spear; 1 tbsp olive oil; good handful pretty salad leaves such as rocket, basil, frisée and little red chard, tossed in vinaigrette

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Asparagus & Parmesan pastries

Asparagus & Parmesan pastries

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.16 ratingsRate

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A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year

Easily doubled

Easily halved

Vegetarian

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Scrumptious strawberry pavlova

A star rating of 3.4 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

6 tbsp mascarpone
40g (or vegetarian alternative), grated parmesan

plus extra shavings to serve
3 tbsp finely chopped basil
zest ½ lemon
375g pack ready-rolled puff pastry

quartered (then cut to the length of the asparagus)
350g asparagus spear
1 tbsp olive oil

To serve

good handful pretty salad leaves

such as rocket, basil, frisée and little red chard, tossed in vinaigrette

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Nutrition: per serving

kcal535
fat39g
saturates18g
carbs37g
sugars4g
fibre1g
protein12g
salt0.99g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
step 2

Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
step 3

Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.16 ratings

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