Asparagus and parmesan tarts
recipe
Asparagus and parmesan tarts
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The British asparagus season starts in May and lasts six to eight weeks
Ingredients
- 300g asparagus, trimmed and cooked in simmering water for two minutes
- 2 tbsp mascarpone, mixed with 3 tbsp grated parmesan
- 1 sheet of fresh or frozen puff pastry, cut into four
- Olive oil
- Parmesan shavings
Serves:
4
Preparation:
40
Total Time:
40min
Directions
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- Preheat the oven to /fan /Gas Spread the mascarpone mix onto the pastry, leaving a m border.
- Lay a quarter of the asparagus on top of each. Drizzle with olive oil. Bake for - minutes, until crisp and golden. Sprinkle with parmesan shavings to serve.
Source: BBC Good Homes magazine
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