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
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.