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Asparagus & Parmesan pastries

Asparagus & Parmesan pastries

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal535
fat39g
saturates18g
carbs37g
sugars4g
fibre1g
protein12g
low insalt0.99g
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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 spear
  • 1 tbsp olive oil

To serve

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

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.

Goes well with

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.14 ratings
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