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Servings 6
Calories 990 kcal
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins

Ingredients
 

  • 600 g peeled medium asparagus
  • 4 tbsp olive oil
  • salt and freshly ground black pepper, freshly ground
  • 500 g all butter puff pastry
  • 10 tbsp Hellmanns mayonnaise, roughly
  • 75 g rocket, roughly
  • 5 tbsp good quality pesto
  • 30 small baby mozzarellas
  • 100 g pinenuts
  • 50 g Parmesan cheese, finely grated

Instructions
 

  • Mix the asparagus with salt, ground pepper and olive oil.
  • Pan-fry the asparagus for 3-4 minutes to get a little colour, then reserve.
  • Preheat 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 undocked.
  • Place on a baking tray spread a thin layer of mayo over the forked area.
  • Add the rocket next, keeping on the mayo.
  • Next, lay the asparagus neatly together on top of the mayo and rocket, making sure they are inside the 3cm edge.
  • Spread over a little pesto, halved baby mozzarella, pinenuts and Parmesan.
  • Bake in the preheated oven for 25 minutes until crisp and cooked with nice colour.
  • Cool and chill well before cutting.
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Nutrition Facts
Open Asparagus Rocket Pesto Slice
Amount per Serving
Calories
990
% Daily Value*
Fat
 
83
g
128
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
633
mg
28
%
Potassium
 
411
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword asparagus
Course Vegetables
Cuisine ITV This Morning, Spring, Summer
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