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To serve

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

Nutrition: per serving

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

Method

  • step 1

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

  • step 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.

  • step 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.

Recipe from Good Food magazine, July 2008

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A star rating of 4.5 out of 5.14 ratings
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