Ingredients
7 total- 125 g of fine asparagus spears
- 500 g of puff pastry
- 1 sprinkle of plain flour, for rolling
- 150 g of soft french herb cheese
- 1 egg yolk
- 25 g of parmesan, shaved
- 1 bag of salad, to serve
Method
8 stepsStep 1
Roll out the pastry on a lightly floured surface and cut out 4 rectangles, 18cm by 12cm.
Step 2
About 2cm in from the edge of rectangle mark a border, ensuring you don’t cut right through the pastry, and place on a baking tray.
Step 3
Beat together the soft cheese and egg and divide between the pastry rectangles.
Step 4
Spread to cover the inner rectangle.
Step 5
Trim the asparagus to fit and arrange over the cheese mixture.
Step 6
Sprinkle with the parmesan.
Step 7
Bake in the preheated oven for 15-20 minutes.
Step 8
Serve with salad.