Asparagus and parmesan tarts

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Spread the mascarpone mix over the pastry tarts, leaving a 2cm border. Lay a quarter of the asparagus on top of each. Drizzle with olive oil. Bake for 20-25 minutes until crisp and golden. Sprinkle with parmesan shavings.

When to enjoy?

The British asparagus season starts in May and lasts around six to eight weeks

Latest comments and suggestions

• Moosepup

  11 January 2008

  Moosepup rated and commented on this recipe

  

  Really beautiful recipe - simple to make, very pretty and absolutely delicious. A wonderful starter or light lunch.

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• cosmic

  10 May 2008

  cosmic rated and commented on this recipe

  

  Nice and simple, tasty too, we added a roasted tomato and a roasted pepper for a salad / side dish,

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• Anneli

  02 June 2008

  Anneli rated and commented on this recipe

  

  Very easy and delicious recipe. Even nice cold the next day for lunch.

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• ewebber

  17 June 2008

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• F1madxxx

  06 July 2008

  F1madxxx rated and commented on this recipe

  

  Yum Yum.

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• Cookstar

  08 December 2008

  Cookstar rated and commented on this recipe

  

  Simple and delicious- nice starter

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Ingredients

• 1 sheet of fresh or frozen ready-rolled puff pastry cut into 4
• 300g asparagus trimmed and cooked in simmering water for 2 mins
• 2 tbsp mascarpone mixed with 3 tbsp grated parmesan
• parmesan shavings to serve
• olive oil

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 40 mins

Ingredients

• 1 sheet of fresh or frozen ready-rolled puff pastry cut into 4
• 300g asparagus trimmed and cooked in simmering water for 2 mins
• 2 tbsp mascarpone mixed with 3 tbsp grated parmesan
• parmesan shavings to serve
• olive oil

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