Asparagus & Parmesan pastries

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• Patto

  02 April 2009

  Patto rated and commented on this recipe

  

  These are absolutely delicious and very quick to make. The flavours are also beautifully balanced. We had a vegetarian friend round and as we are not, we just put a slice of proscuitto on top for the last 8 minutes of baking, which made them even better!

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• Helena

  01 May 2009

  Helena rated and commented on this recipe

  

  Brilliant recipe and so simple. I served it with a wardorf and a charlotte potato salad. Yummy

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• Katypie

  04 May 2009

  Katypie rated and commented on this recipe

  

  Easy to make, very tasty, used lime instead of lemon. Served it with new potatoes and a green salad.

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• Christian

  13 May 2009

  Christian commented on this recipe

  Excellent, a joy for the table! and it is very easy to prepare!

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• Strictly Roots

  01 June 2009

  Strictly Roots commented on this recipe

  Please remember that Parmesan is NOT a vegetarian cheese.

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• Tigerclaire

  08 July 2009

  Tigerclaire commented on this recipe

  Made this for the first time when we had friends round for dinner - 8 of us in total. Easy to prepare & tasted fab. Everyone really enjoyed them!

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• Veggieliz

  31 August 2009

  Veggieliz commented on this recipe

  What Strictly Roots said. Very unfair to give this to your vegetarian friends!

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• Sam Harling

  02 October 2009

  Sam Harling commented on this recipe

  Sainsburrys stocks a vegetarian replacement for Parmesan it also stocks a powdered Parmesan replacement.

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• Pixi

  04 November 2009

  Pixi commented on this recipe

  Please note that there is no such thing as vegetarian Parmesan cheese, you can buy a vegetarian substitute but it tastes nothing like real Parmesan.

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• callingpiper

  06 December 2009

  callingpiper rated this recipe

  

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• Simon Harvey

  01 February 2010

  Simon Harvey rated this recipe

  

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• suzannie

  26 February 2010

  suzannie rated this recipe

  

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• suzannie

  31 March 2010

  suzannie commented on this recipe

  These are great for a party, you can have them prepared beforehand and just pop them in the oven when guests arrive. They are very tasty and were a hit with all my guests

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• Sian

  05 May 2010

  Sian commented on this recipe

  Really simple and delicious. Worked perfectly. Careful about the amount of lemon zest that goes in!

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• Ann's kitchen

  31 August 2010

  Ann's kitchen commented on this recipe

  Used this recipe as a starter for a dinner party, which was very well received. I was even asked for the recipe by two of my guests! Brilliant and will use again, when asparagus is in season again!

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• Kim

  02 November 2010

  Kim rated this recipe

  

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• yummy

  09 May 2011

  yummy rated and commented on this recipe

  

  I made this for a dinner party, as everybody else said, it was great as I made it in advance then just popped it in the oven when the guests arrived. The only comment I would make is that the oil left in the pan was shocking! It was so tasty though, I could have eaten double the quantity.

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• sbloom

  22 August 2012

  sbloom rated and commented on this recipe

  

  This tasted delicious although didn't look too much like the picture as my pastry ballooned at the sides and pushed the topping into middle! The lemon flavour was lovely and refreshing.

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http://www.bbcgoodfood.com/recipes/6671/

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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 spears
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

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 spears
• 1 tbsp olive oil

TO SERVE

• good handful pretty salad leaves , such as rocket, basil, frisée and little red chard, tossed in vinaigrette

Per serving

535 kcalories, protein 12g, carbohydrate 37g, fat 39 g, saturated fat 18g, fibre 1g, sugar 4g, salt 0.99 g

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