Asparagus & Parmesan pastries

Asparagus & Parmesan pastries

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal535
  • fat39g
  • saturates18g
  • carbs37g
  • sugars4g
  • fibre1g
  • protein12g
  • salt0.99g


  • 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…

  • 375g pack ready-rolled puff pastry, quartered (then cut to the length of the asparagus)
  • 350g asparagus spear
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

To serve

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


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

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Aug, 2009
What Strictly Roots said. Very unfair to give this to your vegetarian friends!
8th Jul, 2009
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!
1st Jun, 2009
Please remember that Parmesan is NOT a vegetarian cheese.
13th May, 2009
Excellent, a joy for the table! and it is very easy to prepare!
4th May, 2009
Easy to make, very tasty, used lime instead of lemon. Served it with new potatoes and a green salad.
1st May, 2009
Brilliant recipe and so simple. I served it with a wardorf and a charlotte potato salad. Yummy
2nd Apr, 2009
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?