Clearly I am making the most of the last of asparagus season! Here is a quick and simple recipe for an after work dinner. These slices are also great for a picnic. Unfortunately the weather has turned a bit doom and gloom after a sunny weekend, but save this recipe for when the sunshine does make an appearance again. If asparagus season is over by then simply replace with some Parma ham or any other toppings you like!
I am off to Florence today for a few days. Hopefully the weather is sunny. Looking forward to escaping rainy Berlin for a few days!
Asparagus and Parmesan Puff Slices
Prep time
Cook time
Total time
Serves: makes 6 slices
Ingredients
- 1 roll puff pastry (cut into 6 slices)
- green asparagus (ends trimmed)
- parmesan shavings
- fresh basil (to garnish)
- black pepper
- 1 tub mascarpone
- Handful of cherry tomatoes (cut in half)
- For the pesto:
- juice of half a lemon
- large handful of fresh basil
- 2 tbpsn grated parmesan
- 75g pine nuts
Instructions
- Pre-heat the oven to gas mark 5/ 190 degrees celsius.
- Add the asparagus to a pan of boiling water for around 3 minutes.
- For the pesto: blitz in a food processor until it forms a smooth paste.
- Spread the mascarpone over each pastry slice. Then lightly spread the pesto on top. Scatter a few cherry tomatoes on top.
- Lay out the asparagus on top of each slice and then garnish with black pepper and a light drizzle of lemon juice.
- Place in the oven for around 20/ 25 minutes.
- As soon as they come out of the oven add the parmesan shavings so that they lightly melt on top.
- Garnish with fresh basil and serve warm or have cold for lunch the next day.
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