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Asparagus & Parmesan pastries

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 535
  • Carbohydrates 37
  • Saturated Fat 18
  • Sugar 4
  • Protein 12
  • Fat 39
  • Fibre 1
  • Salt 0.99

Nutrition per serving

  • Calories 535
  • Carbohydrates 37
  • Saturated Fat 18
  • Sugar 4
  • Protein 12
  • Fat 39
  • Fibre 1
  • Salt 0.99

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

Method

  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.

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