Ingredients
- 600g peeled medium asparagus,
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 500g all butter puff pastry
- 10 tbsp Hellmanns mayo, roughly
- 75g rocket, roughly
- 4-5 tbsp good quality pesto
- 30 small baby mozzarellas
- 100g pinenuts
- 50g finely grated Parmesan cheese
Method
- Mix the asparagus with salt, ground pepper and olive oil well.
- Pan fry the asparagus for 3-4 minutes to get a little colour, then reserve.
- Pre heat the oven to 190C gas 5.
- Roll out the puff pastry nice and thin into 2 x 35cm x 15cm strips.
- Dock the pastry, but leave a 3cm edge all around un docked.
- Place on a baking tray then spread a thin layer of mayo over the docked area.
- Add the rocket next, keeping on the mayo.
- Next, lay the asparagus neatly together on top of the mayo and rocket, making sure the are inside the 3cm edge.
- Spread over a little pesto, halved baby mozzarella, pinenuts and Parmesan.
- Bake in the pre heated oven for 25 minutes on until crisp and cooked with nice colour.
- Cool and chill well before cutting.
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