Asparagus & Parmesan pastries

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Sara Buenfeld

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Recipe by Sara Buenfeld

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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.

Per serving

535 kcalories, protein 12g, carbohydrate 37g, fat 39 g, saturated fat 18g, fibre 1g, salt 0.99 g

http://www.bbcgoodfood.com/recipes/6671/

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Ingredients

• 6 tbsp mascarpone
• 40g 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

TO SERVE

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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

Ingredients

• 6 tbsp mascarpone
• 40g 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

TO SERVE

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

Per serving

535 kcalories, protein 12g, carbohydrate 37g, fat 39 g, saturated fat 18g, fibre 1g, salt 0.99 g

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