- 6 tbsp mascarpone
- 40g (or vegetarian alternative), grated Parmesan, plus extra shavings to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 tbsp finely chopped basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 375g pack ready-rolled puff pastry, quartered (then cut to the length of the asparagus)
- 350g asparagus spear
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- good handful pretty salad leaves, such as rocket, basil, frisée and little red chard, tossed in vinaigrette
Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
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.
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.