Asparagus and Parmesan Tarts

It is asparagus fever here in Germany and I am joining in on the craze. Puff pastry is tpyically British and always reminds me of home. This dish provides me with my home comforts whilst also enjoying the asparagus season in Germany. Easy to make, with a modern British twist – perfect for the working week.

For Vegetarians: Just leave out the parma ham and replace with some freshly sliced tomatoes.

Ingredients:

1 small pot mascapone

3 tbpsns grated cheddar cheese

freshly grated parmesan (to serve)

1 roll puff pastry

1 packet parma ham

ground black pepper

1 lemon

white asparagus (you can use green – just change the cooking instructions for this recipe to your preferred method of cooking green asparagus)

• Preheat the oven to gas mark 5 / 180 degrees celsius
• Heat a large pan with boiling water and leave it to boil
• In a mixing bowl add the mascapone and grated parmesan. Add the juice of half a lemon and ground black pepper and mix well so that it is a soft mixture
• Add the asparagus to the boiling water making sure it is all covered
• Roll out the puff pastry and cut into slices. Spread the mascapone mixture onto each slice, leaving space around the edges
• Top with the parma ham and place in the oven for 15 mins
• During this time you can make a fresh salad to go with it
• Drain the asparagus and take the pastry out of the oven
• Add the tarts to the plate and place the asparagus on top
• Serve with fresh grated parmesan, lemon wedges and a salad